Remove stems from eggplant; halve lengthwise.
Sprinkle with salt; let drain colander for 45 minutes.
Rinse; pat dry.
Brush cut sides of eggplants with 1 teaspoon of the oil.
Bake on baking sheet about 40 minutes until tender.
Scoop out pulp, leaving ½ inch thick shell; chop pulp.
In Dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes.
Add garlic and tomatoes; bring to a boil.
Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened.
Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste.