Stuffed Eggplants

• 2 None eggplants
• 1 tbsp olive oil
• 2 cups bolognese sauce
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 3.5 oz soft feta cheese, crumbled
• 1/4 cup stale breadcrumbs

1. Preheat oven to 400u0b0F. Oil a medium shallow baking dish.
2. Blanch eggplants in boiling water for 6 mins then drain. Halve lengthwise then carefully remove flesh, leaving a 1/2 inch border. Chop flesh finely.
3. Heat oil in a large frying pan over medium-high heat. Cook eggplant flesh, stirring, until tender. Add bolognese sauce and cook, stirring, until hot. Remove from heat and stir in lemon zest, lemon juice and 1/2 the parsley. Season to taste.
4. Place eggplant halves in a baking dish and fill with bolognese. Sprinkle with remaining parsley, feta and breadcrumbs. Bake for 30 mins, or until tender.

eggplants, olive oil, bolognese sauce, lemon zest, lemon juice, parsley, feta cheese, stale breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/34558 (may not work)