Wash the eggplants, cut them into halves and salt them. Leave them for half an hour to get rid of the bitterness, then rinse them. Carve their insides out.
In an oven dish, put a little olive oil and arrange the eggplants. Break 2 eggs over each half. Cut the tomatoes into thick circles and arrange 2 circles per eggplant. Salt them.
Cut the cheese into 4 thick slices and place one on each eggplant half. Put the dish in to bake and pour some water in the container.
Serve with chopped parsley.