Cut the eggplants in half lengthways; cut around the edges inside the skin and slash the centre crisscross to facilitate the cooking. Deep fry, then drain and scoop out the flesh from the skins; arrange the skins in a buttered earthenware dish. Chop the flesh of the eggplants and add a little chopped onion cooked in oil.
Fill the skin with this mixture, sprinkle with oil and cook in the oven for 15 minutes. On removing from the oven, place several slices of tomato sautéed in oil on each half eggplant, then sprinkle with chopped parsley.