The Most Delicious Eggplant Recipe Ever

My new favorite way to make eggplant hails from "How to Cook Everything Vegetarian". It's seriously SOOOOOO good.

Preheat oven to 375F.
1. Heat 1/4 cup olive oil in a large skillet over medium-high heat. When hot, add the whole eggplant and brown on all sides, about 10-15 minutes, adjusting the heat and turning as necessary. Drain on paper towels. Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.
2. Add 1/4 cup olive oil to the skillet and turn the heat to medium-low; cook 2 medium onions, sliced, and 4 minced garlic cloves, stirring occasionally, until very soft and fragrant, about 10 minutes. Add 1 can drained diced tomatoes and cook until softened, about 5 minutes more, then stir in 1/2 cup chopped parsley and 1 tablespoon of sugar. Sprinkle with salt and pepper. Remove from the heat.
3. Stuff the mixture into the slits in the eggplant (do not over stuff). Pour any remaining pan juices, mixtures, and 3 tablespoons of water over the eggplant, cover loosely with foil, and bake 30 minutes.
Remove from oven, cool to warm temperature, squeeze lemon wedges on top, and serve.