1Cut eggplants in half lengthwise and remove pulp, leaving a thin shell( I found this the hardest thing to do in this recipe). Chop pulp and place in bowl. Sprinkle with salt and let stand 30 minutes. Sprinkle shells with salt and let stand. Brown beef or lamb, onions, peppers, and garlic in butter. Rinse eggplant pulp with cold water. Drain well( I put it in a colander and press down to remove the liquid) and add to the meat mixture. Brown well. Add tomatoes with the liquid, rice, salt and pepper and parsley. Cover and simmer for 15 minutes until rice is tender.
Rinse eggplant shells and arrange in a greased 13 x 9 x 2-inch baking dish. Fill each shell with the meat mixture. Toss bread crumbs in the melted butter. Spoon over filled eggplant. Sprinkle with Romano cheese and Feta. Pour water into baking dish. Cover and bake at 350 for 30 minutes. Uncover and bake and additional 30 minutes until lightly browned.