Name: Stuffed Roasted Eggplants (Vegetarian)
Cuisine: Mediterranean
Ingredients: 4 small Italian eggplants (about 10oz. each); 6 TBSP. Kosterina extra virgin olive oil; 3 small onions, finely chopped; 6 medium garlic cloves, finely minced; 3 large ripe tomatoes, chopped; 2 TBSP. tomato paste; 1 TBSP. dried Greek oregano; ½ cup chopped parsley; sea salt; freshly ground pepper; 3 TBSP. plain breadcrumbs (optional); Kosterina extra virgin olive oil for drizzling

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