Hi Angela - I adore this recipe (though I sometimes feel guilty using all of the olive oil it calls for, so I skimp a bit). I also skip the eggplant salting directions, especially if the eggplant are smallish and fresh (I just don't feel like it's necessary). Hope this is what you are looking for!

Imam Bayildi
(The Imam's Delight)

4 small eggplants, each about 1/2 pound
salt
1/2 cup olive oil, plus more for sprinkling
2 cups very thinly sliced onion
12 cloves garlic, finely minced
3 or 4 tomatoes, peeled and chopped (I don't peel!)
pinch sugar
1/2 cup chopped flat-leaf parsley
1 cup hot water

Peel eggplants lenghtwise in striped pattern (again, I skip) and cut in half lenghtwise. Rub with salt and let rest for 30 minutes. Rinse with water and squeeze dry (I skip this whole thing).
In larege saute pan over medium heat, warm 1/4 cup of the oil. Add the eggplant and fry until soft, about 5 minutes (add more oil as needed). Transfer the eggplant halves to a baking dish in which they will fit in a single layer.
Warm remaining 1/4 cup olive oil in the saute pan over low heat. Add the onion and garlic and saute until very soft, 12-15 minutes; do not brown. Add the tomatoes and cook for 5 minutes. Add the sugar and parsely and simmer 5 minutes longer. Remove from heat. Add salt and pepper to taste.
Cut a slit in the cut side of each eggplant half, but do not cut all the way through. Push the cavities open and fill each with an equal amount of the onion mixutre. Sprinkle generously with olive oil. Add hot water around the eggplants, cover with foil, and bake until very tender, 30-50 minutes. Check to ensure that there is a little liquid in the bottom at all times. The finished dish should have just a few tablespoons of liquid.
Serve at room temperature.
Serves 4 as a main course, 8 as a side dish

NOTE - If you only have very large eggplants available, dI just cut the crosswise in 2" thick slices and top slices with onion/tomato mix instead of stuffing it.