Wash and remove stems. Cut eggplant into slices lengthwise, but not to the end and form a fan. Salt and allow to drain the bitter juice for 15 minutes. Wash. Peeled tomatoes and cut into discs. Peeled onion and cut into discs. Put it on a plate and a tomato onion slices between each piece of eggplant, as sprinkled with parsley and crushed garlic. Place in a pan (crouch with sunflower oil) and pour the remaining sunflower oil and 1 cup water. Bake 15 minutes at 150 C. Watering occasionally with sauce.