Halve the eggplants after you remove the handles. Pierce them with a knife, salt them and let them sit at an angle for 30 minutes to drain the bitterness out. Then rinse and dry them. Heat the oil and fry the eggplants briefly on both sides.
Transfer them to a tray and in the same pan, fry the crushed onion, finely grated carrot and crushed garlic. Add the pureed tomatoes, but cut 2 of them into pieces. Let the mixture boil until slightly reduced.
Distribute the vegetables out in the tray between the eggplants and flavor them with plenty of spices. Add bay leaf, sprinkle some breadcrumbs and some coarsely chopped parsley. Cover the tray with foil and make small holes for the steam to escape.
Put everything to bake in a pre-heated oven for about 45 minutes. Serve this Turkish eggplant specialty with a little chopped parsley.