INGREDIENTS
2
medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1
slice white bread
1 tsp
extravirgin olive oil
1 1/2 cups
finely chopped onion
1 1/4 cups
finely chopped red bell pepper
1 cup
finely chopped seeded plum tomato
1 tsp
chopped fresh or 1/4 teaspoon dried oregano
2
garlic cloves, minced
3/4 cup
crumbled feta cheese
1/4 cup
chopped fresh flat-leaf parsley
3/4 tsp
salt
1/4 tsp
freshly ground black pepper