Stuffed Eggplant (Fyldte Gratinerede Auberginer)

2 large eggplants
2 onions
4 tomatoes
3 pieces chicken, cooked
1 tsp salt
1/2 tsp pepper
Butter
2 tbsp bread crumbs
1/2 cup chopped parsley

1. Cut eggplants in half lengthwise and blanch 10 minutes in boiling water. Remove pulp, being careful not to break the skings. I finely chopped up the eggplant pulp at this point.
2. Chop the onions, tomatoes and chicken very fine, and mix with some of the eggplant pulp. Add the salt and pepper, mixing well, and cook in a little butter in a frying pan, long enough to blend well. Combine with the remaining eggplant pulp.
3. Fill each half of the eggplant with the mixture, top with bread crumbs and bake in a preheated oven at 350 degrees for 20 minutes.
4. Before serving, sprinkle with chopped parsley.

Serves 6.

Note: This is the exact recipe I found, but I ended up only using one onion for three large eggplants because I thought it would be too much onion otherwise. Also, the stuffed eggplant tastes way better when served with gravy on top.