Imam Bayildi (Turkish stuffed eggplant)

Imam Bayildi (Turkish stuffed eggplant)
- Sangita Kalarickal 
2 medium sized eggplants,
1  onion, sliced lengthwise
2 -3 garlic cloves
red chili flakes
One can diced tomatoes or 2-3 tomatoes, diced
Chopped fresh parsley
Olive oil

Cut eggplant in half, drizzle olive oil and pan fry. First put the cut side down on a skillet, when the eggplant is slightly soft, turn over and fry the other side.
Preheat the oven to 350 degrees . Add more oil if necessary. Remove the eggplant. Add the onion to the skillet, saute over medium heat until soft, 5 minutes. Add garlic, chili flakes and salt. Fry a bit more. Add the tomatoes and fry a bit more until oil separates.
Now scoop out the soft eggplant flesh, carefully making sure you have the shell of the eggplant intact, to fill back into. Add pulp to the tomato mixture. Add parsley, and a bit more oil.
Fill the mixture back into the eggplant shell.
Cover the eggplant halves with foil and bake in the oven for about 30 - 45 min. Garnish with the remaining parsley and serve.