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1
Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
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2
With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
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3
Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
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4
Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
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5
Transfer to a colander; toss with salt, and let them drain for 30 minutes.
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6
Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
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7
Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
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8
In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
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9
Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
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10
Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
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11
Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
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12
Divide the filling among the shells mounding/heaping it.
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13
Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!
