Halve eggplants lengthwise. Spoon out the center of eggplants to make shells. Leave the shells and eggplant aside. You can drizzle it with lemon juice, so they will not brown.
2 eggplants
Chop onion, garlic, parsley and eggplant flesh.
1 onion, 2 cloves garlic, 1 spring parsley
In a pan cook onions with garlic with a teaspoon of olive oil on a medium heat for 5 minutes.
2-3 tsp olive oil
Add chopped eggplant and cook 5 minutes more.
Add salt and pepper. Remove the pan from heat.
1 tsp salt, 1 tsp pepper
Stir in parsley and chopped tomatoes.
6 cherry tomatoes, 1 spring parsley
Slice feta cheese in cubes and add it in a pan.
125 g feta cheese
Add breadcrumbs and mix everything just until combined.
1 cup bread crumbs
Place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil.
2-3 tsp olive oil
Stuff the shells with prepared vegetables and feta, distribute it evenly to all eggplant boats.
Bake for about 40 minutes until eggplants are tender and brown. Top with extra parsley, if you want.
Video
Notes
Drizzle eggplants with lemon juice or wrap in a plastic to prevent them from browning, while you prepare the filling.