Remove the eggplants' tops, wash them and cut them in half lengthwise.
To them, add the meat and saute it as well. Add the peeled and finely chopped tomatoes, salt and add the insides of the eggplants.
Use this mixture to stuff the eggplants, arrange them in a suitable baking container, pour on the rest of the butter and bake in a moderate oven.
Beat the eggs with the yoghurt and pour them over the baked eggplants. Bake briefly once more and sprinkle with parsley.