Preheat oven to 325 degrees. In a large skillet heat olive oil over medium-low heat, add onions and garlic. Cook, covered, for five minutes, stirring occasionally. Soften, don't brown. Cut eggplants in half crosswise. Trim the ends slightly to allow them to stand up. Scoop out eggplant with a spoon, leaving a 1/4-inch layer of shell. Set aside empty skins. Chop eggplant the removed eggplant coarsely.  Add eggplant, cinnamon, raisins and lemon juice to the skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.  Remove from heat for a minute or so, then fold in the mint, parsley, Worcestershire and cheese. Add the salt and pepper to taste. Spoon the mixture loosely into the eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes.

Yield: 6 Servings.

Note: eggplant skins are usually tough, and so won't be eaten.