How to make
Make several deep incisions in the upper parts of the eggplants. Put them in a colander, sprinkled with salt. Let them drain for 1 hour. Heat the oven to 360°F (180 °C).
Fry the garlic and onions in 2 tbsp of olive oil for about 10 min. Sprinkle with salt, add the tomatoes and keep on the heat for another 15 min. Heat the rest of the olive oil to a very high temperature.
Fry the eggplants about 15 min. until their insides soften. Put them in an oven dish and stuff them with the onion blend. Bake 25-30 min, until completely softened. Sprinkle with parsley and serve warm.
