Put the finished eggplants aside. In a frying pan, heat a small amount of vegetable oil and put the onion and garlic. Simmer over medium heat for about 3-4 minutes until soft, stirring constantly. Add eggplant, pour sauce. Mix everything, reduce the heat to a minimum, cover the pan with a lid and simmer for 2 minutes. Remove the lid and simmer for 1 minute, stirring constantly. Remove the pan from the heat. Finely chop the parsley and mix with the vegetables. Delicious eggplants are ready!