Cut off the stems of the eggplants, wash them, salt them and cut them in half horizontally.

Sauté the eggplants slightly and place them on absorbent paper to remove the excess oil.

Prepare the stuffing, cut the onions and tomatoes into cubes and finely chop the parsley.

Sauté the onion for 5-7 minutes, add the tomato, add a pinch of sugar, a little salt, pepper and 1 tsp cinnamon. 

Finally add the parsley and remove from heat.

Place the eggplants in a baking tray, cut them open in the middle using a small fork and fill them with the stuffing.

If there is stuffing left over, add it to the baking tray to fill in the empty spaces.

Pour a little olive oil on top and bake for 20 minutes at 180°C. 

Serve the eggplants with grated feta cheese.