Baked Stuffed Eggplant Recipe

Ingredients

• 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1 large onion
• 2 cloves garlic
• 1 large green bell pepper, cut lengthwise into quarters
• 3 plum tomatoes
• 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
• 1 teaspoon sugar
• 2 bay leaves
• Lemon wedges for serving