Preheat your oven to 350 degrees
Cut eggplants in half. Scoop out the pulp with spoon. Blanch the eggplant pulp and shells in boiling water (with a little salt thrown in) for 4 to 5 minutes. Drain well.
Let the eggplant cool, then chop the pulp and mix it with the bread crumbs, sausage (raw), eggs, parsley, pepper, salt, and garlic salt.
Fill the eggplants with the mixture, put it into a well oiled pan, and put it in the oven for 30 minutes.
While the eggplants cook, make sauce. Combine all ingredients in a medium saucepan over medium low heat.
Once the sauce is boiling, use a potato ricer to smash up the tomatoes.
Turn the heat down and let the sauce simmer while the eggplant finishes cooking.
After 30 minutes, top the eggplant with the sauce, and put it all back in the oven for 10 minutes.