Cut the eggplants in half lengthwise. Using a plain teaspoon, scoop out the innards, leaving a shell approximately 1/4" thick. Set the eggplant shells aside.

Finely chop the innards. Heat olive oil in a deep skillet. Sauté the onions and garlic with the salt. Cook over medium heat, stirring intermittently. When onions are very soft and translucent (10-15 minutes), add the chopped eggplant. Cover and let cook another 8-10 minutes. Add tomato, basil and pepper. Cover and cook another 10 - 15 minutes over medium heat.

In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and crumbled feta. Stir this mixture, along with the lemon juice, into the cooked vegetables. Mix well. Stuff the eggplant shells. Arrange them in a shallow baking pan and cover with foil. Bake for 30 minutes.