Slice the eggplants lengthwise, about 1.5 inches thick, and sprinkle with salt. Let sit for 30 minutes to draw out bitterness. Rinse and pat dry; then brush with olive oil.

In a large skillet, heat a generous amount of olive oil. Sear the eggplants until golden and tender, about 4-5 minutes per side. Remove and set aside.

In the same pan, add chopped onions and minced garlic. Sauté until fragrant and caramelized, about 8 minutes, stirring occasionally. Add chopped tomatoes, tomato paste, sugar, and water to create a saucy base.

Season the sauce with salt, black pepper, cumin, oregano, paprika, bay leaf, and a splash of lemon juice. Simmer until thickened and fragrant, about 15 minutes.

Arrange the cooked eggplants in a baking dish, spoon the tomato sauce generously over or stuff the eggplant cavities with the sauce. Drizzle with more olive oil and sprinkle chopped herbs.

Bake at 180°C (356°F) for 25-30 minutes. The eggplants should be tender, and the sauce bubbling and fragrant.

Serve hot or at room temperature, optionally garnished with crumbled feta, lemon slices, and additional fresh herbs for a stunning presentation.