Peel eggplants and slice them into two along. Salting them to drain the bitterness for 30-40 minutes, then washing and drying them. Order them in a pan with sunflower oil to the inside of the bottom up. Make two slits in themselves eggplants and put there with a clove of garlic. Add chopped onions, chopped tomatoes and salt, then put in the oven for about 40-45 minutes to 240C degrees (for stoves without a fan). After removing from the oven sprinkle with chopped parsley and serve.