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Preheat the oven to 400ºF. Cut each eggplant in half, crosswise. Drizzle each half with 1 tablespoon of the olive oil. Season with salt and pepper. Place the halves on a parchment lined baking sheet. Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender. Remove and cool completely. Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side. Small dice the reserved eggplant flesh and set aside. In a large sauté pan, heat the remaining oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté? until golden, about 3 to 4 minutes. Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant. Mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Re-season if necessary. Spoon the dressing in the center of each eggplant. Serve each stuffed eggplant whole or cut in half. Place each on a serving plate and garnish with remaining parsley. Yield: 4 or 8 servings

Converted by MC_Buster. Per serving: 2349 Calories (kcal); 31g Total Fat; (11% calories from fat); 330g Protein; 185g Carbohydrate; 1326mg Cholesterol; 32182mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 43 Lean Meat; 21 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC33 Converted by MM_Buster v2.0n.