Prepare the Eggplants: Preheat your oven to 180°C (350°F).

Wash the eggplants and cut them in half lengthwise. Scoop out the center flesh to about 1 cm thick, preserving the outer shell.

Chop the removed flesh along with garlic and onion.

Cook the Filling: In a skillet, heat olive oil over medium heat.

Sauté the chopped garlic and onion until translucent.

Add the chopped eggplant flesh, season with salt, pepper, and parsley. Cook until everything is tender.

Prepare the Dough: In a mixing bowl, whisk together eggs, yogurt, olive oil, flour, water, instant yeast, salt, and pepper until a smooth batter forms.

Assemble the Boats: Fill the eggplant shells with the sautéed mixture.

Arrange the filled shells on a baking tray lined with parchment paper.

Pour the prepared batter over the filled eggplants, ensuring they are completely covered.

Baking: Bake in the preheated oven for about 30-35 minutes, or until the dough is golden brown and puffed up.

Remove from the oven and let cool slightly before serving.