Greek-Style Eggplants with Feta

First, take the eggplants and remove their exterior layers by cutting them in half lengthwise. Next, use a spoon to carefully extract the soft, spongy interior from each half, leaving about 1/4 inch of shell intact to give them a unique 'boat-like' appearance.

Now, chop the extracted interior into small pieces and set them aside for later use.

Preheat your oven to 350 degrees F (175 degrees C), which is the ideal temperature for baking.

In a large skillet, heat some oil over medium heat. Add sliced onions and minced garlic to the pan and sauté for a few minutes, or until they become tender. Then, add the small pieces of eggplant you prepared earlier and cook them until they're soft and tender, approximately 5 minutes. After that, stir in chopped tomatoes, green peppers, and fresh parsley leaves. Let the mixture simmer for about 10 minutes.

Once you're done with the skillet, transfer its contents to a large bowl. Mix in some bread crumbs until they're evenly distributed throughout the mixture. Divide this mixture evenly among the four eggplant halves you prepared earlier.

Sprinkle some crumbled feta cheese over the top of each eggplant half. Place these eggplant halves on a baking sheet.

Finally, bake them in the preheated oven for 15 to 20 minutes, or until their tops are nicely browned and the cheese is melted. Serve them hot or cold; I personally enjoy them chilled.