Preheat oven to 200C/400F.

Sprinkle the halved eggplants generously with salt and set aside.

In a non-stick frying pan heat 4 tablespoons olive oil and fry the eggplants on both sides, turning frequently until dark golden brown.

Add more oil as you are frying the eggplant as they tend to soak up the oil.

Remove the eggplant and transfer to a baking dish, cut side up. Sprinkle a little more salt over the top of the eggplants.

In the same frying pan, brown the onions until golden then add the garlic and saute just for 1 more minute.

Add the rice, parsley, tomato paste, italian seasoning and stir well.

Cook for another minute frequently stirring. Season with salt and pepper and turn off the heat. Leave to cool.

With a fork slightly press down the tops of the eggplants. Spread the rice and onion mixture over the eggplant pieces.

Top each eggplant with sliced tomatoes and drizzle with olive oil.

Bake in oven for 30 minutes.

Remove from oven, drizzle the oil from the dish over the tomatoes, season with more salt and pepper and garnish with fresh parsley.

Enjoy!