IMAM BAYALDI ( EGGPLANT STUFFED WITH AROMATIC

      Title: IMAM BAYALDI ( EGGPLANT STUFFED WITH AROMATIC
  Categories: Greek, Vegetarian, Vegetables
       Yield: 5 Servings
  
   2 1/2 lb Eggplants
            Salt
       3 md Onions; peeled and sliced
     1/2 c  Water
       5 tb Olive oil
       5    Fresh tomatoes;
            - peeled and sliced, -=OR=-
       8    -Canned plum tomatoes,sliced
     1/2 c  Chopped fresh parsley
       4    Garlic cloves
            - peeled and sliced
            Freshly ground pepper
       1 pn Granulated sugar
            Fresh parsley for garnish
  
   *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
   fresh. Wash the eggplants, cut off the stem end if using large ones
   and cut in half lengthwise. With the tip of a sharp knife, make at
   least 3 lengthwise slashes on the cut sides of the eggplants, being
   careful not to pierce the skin on the opposite side. Sprinkle with
   salt and let stand for 30 minutes. Rinse with cold water, dry, and
   invert to drain. Meanwhile, put the onions in a small pan with the
   1/2 cup water and simmer a few minutes. Drain and discard the water
   or save for soup. In a medium frying pan, heat 2 tablespoons of the
   oil and saute the onions until soft, then put approximately a third
   of them in the bottom of a buttered casserole large enough to
   accomodate all the eggplants. Set 4 to 5 tomato slices over the
   onions in the casserole and add the rest of the tomatoes to the onion
   remaining in the frying pan. Saute onions and tomatoes for 10
   minutes, then stir in all but 2 tablespoons of the parsley and remove
   from the heat. Set the eggplants into the casserole, tuck a slice of
   garlic into each eggplant slash, and stuff the slashes with the
   filling, allowing some to cover the top of the eggplant. Season
   lightly with salt, pepper, and a pinch of sugar, then dribble the
   remaining oil and chopped parsley over the eggplants.  Cover the
   casserole with a lid or aluminum foil and bake in a moderate oven
   (350 F) for 30 to 40 minutes, until fork-tender, removing the cover
   during the last 10 minutes, to allow the sauce to thicken. Garnish
   with parsley and serve warm. Note: This is excellent as a first
   course of a subsequently light meal topped with fresh fruit and
   Turkish coffee. If you wish, you may leave the eggplants whole, slash
   one side and remove some of the pulp with a small spoon. This pulp is
   then sauteed with the filing and stuffed into the eggplant, a very
   attractive method for the smaller eggplants.  As you might suspect,
   both variations may also be prepared on top of the stove.
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