Eggplants cut in half lengthwise, salted and left to drain. Wipe and lightly fry in sunflower oil - first severed hand. Arrange in pan with a teaspoon of an indentation in center of each piece. Filled with minced meat, that has smothered with chopped onion, garlic and parsley and season with salt and pepper. Eggplant halves are flooded each separately with tomato sauce, prepared without fat. Pour over with the rest in roasting sunflower oil and baked in the oven. Before serving, sprinkle be plenty of parsley.