Slice the eggplant in half length-wise through the stem, leaving the stem on. With a teaspoon or sharp knife, remove the center flesh from the eggplant, leaving about 1/4 along the skin and bottom. Cut the flesh into a 1/4 inch dice. Set the eggplant shells aside.
In a saute pan, heat two tablespoons of the oil; when hot add the chopped eggplant and fry quickly until golden brown. Remove and drain on paper towels.
Lower the heat, add the remaining oil; saute the onion and garlic until translucent, but not browned.
In a large bowl, combine the fried eggplant, onions, garlic, capers, olives, tomato, bread crumbs, Romano cheese and parsley. Mix well.
Fill eggplant shells with stuffing; bake in a preheated 350 degree F oven for about 40 minutes, the skin of the eggplant should be soft. Remove from oven, drizzle with additional oil, if desired, and serve.
Per Serving: 370 Calories (47.5% from fat); 21g Fat (3g Sat, 11g Mono, 2g Poly); 9g Protein; 42g Carbohydrate; 13g Dietary Fiber; 8mg Cholesterol; 753mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 6 Vegetable; 4 Fat.