How to cook
Dark eggplants are bitter - leave them in salted water for 30-40 min.
Cut the eggplants through the middle, make holes with a fork, salt, sprinkle with olive oil, bake at 428°F (220 °C) until softened, mash them with a fork on top to make them look like boats.
Make the tomato sauce by mixing tomatoes with the coarsely chopped onions, add the parsley, stuff the eggplants, bake at 392°F (200 °C) for 30 min.
Optionally, sprinkle with grated cheese.
PS: Pour the rest of the sauce in the tray.