|Eggplant||2 Pound (2 Medium Sized, 1 Pound Each)|
|Olive oil||5 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), mashed/minced (Use Large Cloves)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Tomatoes/One 1 pound canned whole tomatoes, drained and diced||2 Large, peeled, seeded, and diced|
Cut eggplant in halves lengthwise and scoop out center seed sections, leaving a firm 1/2-inch-thick shell; reserve pulp.
Sprinkle shells lightly with salt.
Drizzle 2 tablespoons of the oil in a shallow baking pan; arrange eggplant in the pan.
In the remaining 3 tablespoons oil, saute onion until limp.
Stir in about 2 cups diced unseeded portions of the eggplant pulp, the garlic, parsley, sugar, the 1 1/2 teaspoons salt, and tomatoes.
Distribute filling inside the eggplant shells.
Cover the pan with foil and bake in a 350° oven until tender, about 1 1/2 hours.