Walnut-Stuffed Eggplant

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3 medium eggplants (3 lb.)

2 Tbs. plus 4 tsp. olive oil, divided

2 medium onions, diced (3 cups)

1 1/2 pt. grape tomatoes, halved (3 cups)

3/4 cup roughly chopped walnut pieces

2 1/4 tsp. ground cinnamon

1 1/2 tsp. dried oregano

1/4 cup whole-wheat breadcrumbs

2/3 cup crumbled reduced-fat feta cheese (3 oz.)

Lemon wedges, optional, for garnish

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