Method

1. Preheat oven to 350 degrees. Spray a large, shallow baking dish with canola spray.
2. Scoop out flesh from eggplants and cut into chunks. Sprinkle inside of the shells lightly with 1/4-teaspoon sea salt. Place upside down on paper towels. Let stand 15 minutes.
3. Meanwhile, spray large skillet with cooking spray. Cook garlic and onion over medium high heat until browned, about 10 minutes. Add tomatoes, reserved eggplant flesh, and allspice.
4. Cook over medium heat, stirring frequently, until just tender, about 10 minutes. Stir in parsley, lemon juice, remaining sea salt, and pepper.
5. Pat eggplant shells dry with paper towels. Spoon eggplant mixture loosely into shells. Place filled shells in prepared baking dish.
6. Cover with foil and bake until shells are tender, about 40 minutes.
7. Remove foil; sprinkle tops evenly with feta cheese. Back for 10 more minutes, then serve.