Cut the eggplants into slices, sprinkle with a little salt and leave them for 30 min.
Wash them with cold water and dry them. Roll in flour and fry on both sides until golden. Take them out into a plate.
In the same oil, saute the finely chopped onions (if needed add a little more oil).
In a shallow plate, serve pieces of eggplant with tomato sauce poured on top and sprinkled with finely chopped parsley.