Peel the eggplants and cut them in half lengthwise. Salt them and leave for a few hours to drain out the bitter juice.
Clean the onions, carrot and garlic. Chop them finely.
When the eggplants are ready, wash them, dry and scoop out the insides to shape them like boats. Chop the insides finely.
Heat half the olive oil in a deep pan on the stove on moderate heat. Braise the chopped vegetables about 5 min. Add the mince and crumble it to small bits, fry for another 5 min.
Season with salt, black pepper and curry and remove from the heat.
Arrange the eggplants in a suitable tray that you've smeared with the remaining olive oil. Fill the eggplant boats with the stuffing.
Cut the tomatoes into round slices and arrange on top of the stuffing. Bake in a preheated 428°F (220 °C) oven about 20 min., then lower to 356°F (180 °C) and bake another 20 min.
Grate the cheese, chop the parsley. Sprinkle the eggplants with these during the final 5 min. of baking. Serve with yoghurt.