Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         eggplants -- cut lengthwise
   2      small         tomatoes -- red ripe --
                        -- halve/seed/dice
     1/4  pound         mozzarella cheese -- diced
   5                    fresh basil leaves -- shredded (5 to 6)
   2      tablespoons   fresh parsley -- chopped
   2      cloves        garlic -- finely minced
     1/4  cup           extra virgin olive oil
   1      pinch         dried red pepper flakes

Preparation:

Preheat oven to 350F. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperat