Eggplant a La Provencale

1. Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid.
2. Allow to drain for 30 minutes.
3. Wipe with a damp cloth.
4. Heat enough olive oil to cover bottom of a large skillet.
5. Fryi gently over medium heat, turning often till tender.
6. Remove from pan & drain.
7. Plunge tomatoes into boiling water for a few seconds, peel & deseed.
8. Sautei remaining pulp in a little olive oil till soft.
9. Add garlic & parsley.
10. Cover, reduce heat & cook for 30 to 40 minutes.
11. Remove from heat, cool, add lemon juice, sugar, salt & pepper.
12. Place eggplant in a shallow serving dish or glass bowl.
13. Pour tomato mixture on top & chill till ready to serve.
14. Garnishi with parsley sprigs.