Preheat oven to 400°F.
Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.
Cooks' note: Braised eggplant may be made 1 day ahead, then cooled completely before being chilled, covered. Bring to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.12 Kcal (645 kJ)
Calories from fat	89.14 Kcal
		% Daily Value*
Total Fat	9.9g	15%
Sodium	396.77mg	17%
Potassium	536.58mg	11%
Total Carbs	15.77g	5%
Sugars	9.94g	40%
Dietary Fiber	5.84g	23%
Protein	2.47g	5%
Vitamin C	19.5mg	32%
Iron	0.2mg	1%
Calcium	35.4mg	4%

Amount Per 100 g
Calories	57.12 Kcal (239 kJ)
Calories from fat	33.04 Kcal
		% Daily Value*
Total Fat	3.67g	15%
Sodium	147.06mg	17%
Potassium	198.88mg	11%
Total Carbs	5.85g	5%
Sugars	3.68g	40%
Dietary Fiber	2.17g	23%
Protein	0.91g	5%
Vitamin C	7.2mg	32%
Iron	0.1mg	1%
Calcium	13.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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