Instructions: In a small bowl combine well the bread crumbs and the Parmesan. In a heavy saucepan combine the rice, 2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Halve the aubergines lengthwise and with a melon-ball cutter scoop out the flesh, reserving 4 cups of it and leaving 1/4-inch shells. In a kettle of boiling salted water blanch the aubergine shells in batches for 4 minutes and drain them, inverted, on paper towels.

In a large heavy skillet brown the sausage over moderate heat, stirring, and transfer it with a slotted spoon to paper towels to drain. Chop the reserved aubergine and in the fat remaining in the skillet cook it with the celery, the bell pepper, and the onions over moderate heat, stirring occasionally and scraping up the browns bits, until the mixture is golden.

Add 1 cup water and cook the mixture, covered, stirring occasionally, for 10 minutes. Add 1 cup more water and cook the mixture, uncovered, stirring occasionally, for 2 minutes, or until the aubergine is very soft.

In a large bowl combine the aubergine mixture, the sausage, the rice, the scallion greens, the parsley, the cayenne, and salt and black pepper to taste. Divide the mixture among the aubergine shells, arrange the aubergines in 2 shallow 15 1/2- by 10 1/2-baking pans, and add 1 cup water to each pan. Bake the aubergines, covered with foil, in a preheated 350°F. oven for 30 minutes. Sprinkle the aubergines with the bread crumb mixture and broil them in batches under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden.

Serves 6 as an entree.

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