Remove the stems of the eggplants leaving 2 cm remaining. Peel the eggplant leaving length-wise bands 2 cm wide (to prevent the eggplant from crumbling while cooking). Cook them in olive oil, turning them on all sides. (They may be previously treated with salt to prevent them from absorbing too much oil while being cooked).

In a frying pan, brown the onion which has been cut into very fine rings, and the garlic cut into small pieces. When the onion and garlic begin to turn brown, add the chopped parsley. Place the eggplants side by side in a baking dish or in. a large cake mold. Split the eggplants lengthwise and remove some of the seeds if necessary, spreading the two halves apart. In the cavity, put the mixture of garlic, onion and cooked parsley. Garnish each eggplant with a tomato ring.

Place the remaining oil on the bottom of the dish or mold, (if none remains, make a sauce with 2 or 3 tomatoes). Place in a warm oven for 20 minutes. Serve when cool.