Stir in the chopped parsley, season to taste with more salt and pepper and set aside. Remove the eggplants from the water, rinse and pat dry. Season with salt and pepper. In a large skillet, warm 2 tablespoons oil on medium-high heat for a minute, then place the eggplant cut side down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain. Preheat oven to 400°. Scoop out the seed part of each eggplant and set aside. Don’t spoon out too much of the eggplant—just enough to make a divot to put the filling into. Spoon in the filling, then lay down half of a chile pepper and a tomato slice on each eggplant. Bake until the eggplants are soft all the way through, 20 to 30 minutes, then rest for 5 minutes before serving.