How to cook
Cut the eggplants in half, carve out the insides and then chop them finely. In a container, pour water over the eggplant halves and heat until it boils. Drain the eggplants and arrange them in a pan. Season them to taste with salt and pepper.
Fry the diced onions in preheated oil, add chopped tomatoes, parsley, the insides of the eggplants, then salt and black pepper. Leave on low heat until the liquid evaporates completely. Fill the halves with the mixture.
Beat the eggs with the feta cheese and pour them over the eggplants. Place them to bake for an hour in a preheated 360°F (180 °C) oven.