Cut the eggplants into slices, salt them and leave them tilted at an angle to drain out their bitterness. Then rinse and dry them. Heat oil in a wide pan and fry the eggplants.
In the same oil (if necessary add a little more), fry the chopped onion and garlic, add the minced meat and split it with a wooden spatula or fork. Add the finely chopped tomatoes with a little salt, sugar and black pepper. After a few minutes, remove from the heat.
In a greased oven dish, pour some of the sauce on the bottom, arrange a layer of eggplant, sprinkle it with chopped parsley, sauce again and repeat until you run out of products.
Top with freshly squeezed lemon juice and put the dish to bake in a pre-heated oven until the liquid from the tomatoes evaporates.