In a small bowl combine all of the stuffing ingredients. Mix and set aside.
Cut a slit in each eggplant lengthwise. Make each slit deep in order to fill with stuffing, but take care not to pierce the back of the eggplant. Fill each eggplant with 1/4 of the stuffing mixture.
In a large nonstick skillet heat the oil over medium heat. Once the pan has preheated, add in the eggplant. Cook for ten minutes and then flip the eggplants one quarter turn. Repeat, cooking each of the four sides for 10 minutes. Serve immediately.