Stuffed Eggplants

1. 1

   Preheat oven to 400u00b0F. Oil a medium shallow baking dish.

2. 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. 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. 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.

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