Heat oven to 400°. Coat a 9-inch square cake pan with cooking spray.
Trim off and discard the stem end of each eggplant, then halve them lengthwise. Trim off a thin slice from the rounded side of each portion so that it sits flat. Working over a bowl, hollow out the center of each eggplant, reserving the flesh.
In a food processor, pulse the reserved eggplant, tomatoes, and garlic until finely chopped. Transfer the mixture to a bowl and stir in all the remaining ingredients except the parsley. Spoon the mixture into the eggplant halves, pressing it in and mounding it high.
Arrange the eggplants in the prepared pan and bake for 40 minutes. Garnish with fresh parsley.