This is a classic Turkish dish (although Greeks claim it too). It is delicious eaten warm or cold, either as the main dish (with some bread) or a side dish to some grilled lamb.
Slit eggplants lengthwise but don't cut through (you're making a long pocket). In a frypan, fry the eggplant slit side down in some olive oil until the skin darkens, then flip and fry the other side. Remove from the pan. In the same pan saute sliced onion and garlic until golden brown, add chopped tomatoes, chopped parsley and salt. Cook, occasionally stirring, until it's no longer juicy (no free-running liquid). Stuff this into the eggplants and arrange in a baking dish with the slits up. Bake in a moderate oven for about 30 minutes or until the eggplants are totally soft to touch. Cool down to warm or even room temperature before eating.
