Stuffed eggplant padovana

1. Clean eggplant; cut in half lengthwise.
2. Scoop out pulp, leaving shell ½ inch thick.
3. Cut pulp into small pieces.
4. combine onion, parsley, celery, green pepper, plum tomatoes, bread crumbs, cheese, salt and pepper with pulp.
5. Fill eggplant halves with mixture.
6. place prepared eggplant in baking dish with olive oil. Bakei at 350°F.
7. For 45 minutes.
8. Lower heat if necessary to prevent browning.