Wash the eggplants and cut them in 2. Salt them and leave them briefly to drain if necessary. Carve out their insides using a spoon.
Braise them briefly in heated oil. Drain them on paper towels. Make a stuffing by washing the vegetables (excluding the tomato) and cutting them into appropriately-sized pieces.
Stuff the eggplants with it and arrange them in an oven dish with baking paper. Place a round slice of tomato on top of each eggplant. Braise until golden. Sprinkle with parsley and serve.
The taste is unbelievable!