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1
Cut eggplants in half lengthwise.
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2
Using a melon baller or small spoon, carefully scoop out flesh, leaving about 1/8 inch and keeping the skin of eggplant intact.
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3
Finely chop flesh and set aside.
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4
Arrange eggplant shells in large skillet that will hold them snugly.
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5
In medium saucepan, heat 1 tablespoon oil over medium heat.
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6
Add onion and cook, stirring often, until softened and beginning to brown, about 10 minutes.
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7
Add garlic and cook, stirring, 1 minute more.
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8
Add tomatoes, reserved eggplant flesh, parsley, bay leaf and cinnamon.
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9
Season with salt and pepper.
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10
Cook, stirring occasionally, until eggplant is soft and most of the liquid has been absorbed, about 10 minutes.
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11
Remove pan from heat; discard bay leaf and fill eggplant shells with mixture (they will be very full).
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12
In small bowl, mix remaining oil, lemon juice, reserved tomato juice and sugar.
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13
Pour over stuffed eggplants.
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14
Cover and cook over low heat until eggplants are tender, about 30 minutes.
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15
Remove pan from heat and allow to cool in skillet.
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16
Carefully transfer eggplants to a serving platter, reshaping if necessary.
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17
Spoon pan juices over and around eggplants.
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18
Serve warm, at room temperature, or cover and chill to serve cold.
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19
Sprinkle with chopped parsley if desired.
