Prepare the Eggplants: Preheat your oven to 375°F (190°C).

Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border, and set aside the scooped-out flesh.

Cook the Stuffing: In a skillet, heat a drizzle of olive oil over medium heat.

Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant.

Chop the reserved eggplant flesh and add it to the skillet. Season with salt, pepper, and chopped parsley.

Cook until the eggplant is tender. Remove from heat and set aside to cool slightly.

Prepare the Dough Batter: In a large mixing bowl, whisk together the eggs, yogurt, and olive oil.

Add the flour, water, instant yeast, salt, and pepper to the egg mixture. Stir until a smooth batter forms.

Stuff and Assemble the Eggplants: Fill each hollowed-out eggplant half with the cooked stuffing mixture.

Place the stuffed eggplants in a baking dish.

Pour the dough batter evenly over the stuffed eggplants, covering them completely.

Bake the Eggplants: Bake in the preheated oven for 30-35 minutes, or until the dough is golden brown and cooked through.

Serve: Serve hot, garnished with additional chopped parsley if desired.