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1
Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces.
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2
Lay them face down in a colander to allow the bitter juices to drain.
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3
After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry.
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4
Saute the onion in 1/4 cup olive oil until softened.
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5
Add the parsley and basil.
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6
Remove the onions from the skillet and combine them with the tomatoes. Salt to taste.
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7
Oil a large baking pan and preheat the oven to 350u00b0F.
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8
Heat a Tbsp of olive oil and a Tbsp butter in the skillet.
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9
Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste.
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10
Rub the eggplant halves with a little oil and lightly salt them.
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11
Mound each half with the vegetable mixture and top with the bread crumb.
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12
Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil.
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13
Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned.
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14
Garnish each eggplant half with a lemon wedge.
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15
Serve with Rice Pilav with Orzo or Bulhur Pilav.
