2 eggplants, cut in half lengthwise (about 3 pounds)
1/4 cup water
1 cup chopped onion
1 cup chopped plum tomato
1/4 cup white wine
3 garlic cloves, minced
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped fresh parsley, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices French bread
2 tablespoons grated fresh Parmesan cheese
Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell.
Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned.
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