Prepare the eggplants: Partially peel the eggplants in alternating stripes. Slit them lengthwise down the middle without cutting all the way through, as if creating a pocket.

Cook the eggplant: Heat 4 tablespoons of extra virgin olive oil in a pan, and cook the eggplants until lightly browned on both sides. Transfer them to paper towels, then arrange them in a baking dish.

Sauté the onion: Heat the remaining 4 tablespoons of extra virgin olive oil in a pot. Sauté the thinly sliced half-moon onions over low heat for 10 minutes, until thoroughly softened. Do not rush; the softer the onion, the more flavorful the filling will be.

Complete the filling: Add the crushed garlic and finely chopped 2 green peppers, and sauté for 2 minutes. Add the grated 3 tomatoes (ripe, grated). Incorporate 1 teaspoon of sugar, 1 teaspoon of salt, and half a teaspoon of black pepper. Cook for 8-10 minutes until the sauce thickens.

Fill and prepare: Gently press the center of the eggplants in the baking dish with a spoon. Fill each eggplant with the mixture, spreading any excess around them. Pour 1 teacup of hot water around the edges. Drizzle a little more olive oil over the top.

Bake: Bake in a 180°C oven for 30-35 minutes, until the eggplants are very tender. After removing from the oven, let it rest for at least 20 minutes.

Rest and serve: Allow it to cool completely. Sprinkle with fresh parsley. Serve cold or at room temperature; the flavors become more distinct when cold.

The secret to Imam Bayildi lies in two things: sautéing the onions sufficiently and not skimping on the olive oil. The olive oil drizzled over the eggplant before baking permeates it during cooking. It tastes even better the next day; if possible, let it rest overnight.