Instructions: Preheat oven 350 degrees. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch-thick. If necessary, trim off a small piece off the bottom of each shell, so that each half wont tip over.

Set aside. Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, celery, salt and black pepper. Place skillet over medium heat, cover and cook about 5 minutes, until vegetables are tender. Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells. Arrange stuffed shells in shallow baking dish coated with vegetable spray. Sprinkle 1 1/2 teaspoons Parmesan on top of each shell.

Bake for 25 minutes, until filling heats through and top is golden brown.

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