Clean the eggplants and cut them into round slices.
Put them in a bowl, salt and cover with cold water. Leave as is for about 20 min.
Pour the water out, wash them and dry with paper towels.
Heat oil for frying.
Dip the eggplants in flour on both sides and fry until golden.
In a suitable baking tray, put part of the canned, peeled tomatoes. Mash them with a fork and arrange the eggplants on top. On top of the eggplants, put the remaining tomatoes.
Season with salt, sprinkle with the sugar and pour in 1/2 cup water.
Sprinkle mashed garlic and the vegetable spice.
Bake in a preheated oven until ready - until the dish thickens and is left in just oil.
Before serving, garnish with parsley.