Slice the eggplants in half and coat them with all but 3 tbsp of salt.
Cover with paper towels and place a weight on them to drain. Let sit 15 minutes.
Dice tomato, onions and mince garlic. Saute until garlic is brown and onions are golden in 1/2 cup olive oil.
Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato mixture. Cook until about the texture of jam.
Scoop out a hollow in the center of each eggplant half. Wipe away the salt. Place 2 of the eggplant halves face down in a skillet w/ half of remaining olive oil, cook until browned and olive olive oil is absorbed.