Instructions: 1. With tip of small knife, cut out center of eggplant, leaving about 1/2-inch thick wall.

2. Dice center. In large skillet on the grill, saute diced eggplant, parsley and onions in butter until tender.

3. Season to taste with salt and pepper.

4. Sprinkle with lemon juice and toss lightly.

5. Spoon mixture into eggplant shells; place shells on sheet of heavy duty aluminum foil. Seal tightly.

6. Place on grill about 5 to 6 inches from medium heat and grill for about 35 minutes or until eggplant is fork-tender.

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