Zubereitung

1. 1

   Heat the oven to 180 °C. Halve the eggplants lengthwise, score the flesh with a spoon and brush the halves with oil.

2. 2

   Slice the onions into strips, dice the tomatoes and finely chop the garlic. Soften everything in a little olive oil with the sugar and salt.

3. 3

   Set the eggplant halves in a dish, fill them with the onion and tomato mixture and pour the remaining olive oil over the top.

4. 4

   Braise the stuffed eggplants in the oven until meltingly soft, then serve lukewarm scattered with parsley.