Greek-Style Stuffed Eggplant

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2 eggplants, cut in half lengthwise (about 3 pounds)

1/4 cup water

Cooking spray

1 cup chopped onion

1 cup chopped plum tomato

1/4 cup white wine

3 garlic cloves, minced

1 cup (4 ounces) crumbled feta cheese

1/2 cup chopped fresh parsley, divided

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 (1-ounce) slices French bread

2 tablespoons grated fresh Parmesan cheese

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