Cut the eggplants in halves, pierce them with a knife in several spots, salt and after 20-30 min. rinse them.
In a pot, braise or saute the sliced onions with the spices and sliced garlic.
Add the chopped insides of the eggplants that you've removed carefully. Also add the peeled and chopped tomatoes.
Parboil the eggplant "boats" in boiling water with 1 tsp sugar. Drain them well and arrange in an oiled tray and fill them with the stuffing.
Pour on a little oil and water and put them to bake.
Serve the Imambayalda slightly cooled and sprinkled with parsley.