1 cup

chopped fresh parsley, divided

• Carefully remove pulp from eggplant, reserving shells.
• Coarsely chop pulp to measure 4 cups.
• Place eggplant shells cut side down in 10 inch square baking dish.
• Add water to dish, cover and microwave on high for 5 minutes or until shells are tender. Keep warm.
• Preheat broiler.
• Heat a large nonstick skillet coated with cooking spray over medium high heat.
• Add chopped eggplant, sauté 7 minutes.
• Add onion, sauté 2 minutes. Stir in tomato, wine, and garlic. Cook 3 minutes or until almost all liquid is absorbed.
• Remove from heat and add feta, 1/4 cup parsley, 1/2 tsp salt and pepper, stirring gently to combine.
• Spoon 3/4 cup eggplant mixture into each shell.
• Make bread  crumbs out of bread by pulsing in food processor -pulse about 10 times to make coarse crumbs.
• Combine bread crumbs, parmesan, 1/4 parsley, 1/4 tsp salt, stirring well and sprinkle over eggplant.
• Broil 2 minutes or until lightly brown.