Cut eggplants in half lengthwise and blanch 10 minutes in boiling water. Remove pulp, being careful not to break the skins.
Chop the onions, tomatoes and chicken very fine, and mix with some of the eggplant pulp. Add the salt and pepper, mixing well, and cook in a little butter in a frying pan, long enough to blend well. Combine with remaining eggplant pulp. Fill each half of the eggplant with the mixture, top with bread crumbs and bake in a preheated 350° oven for 20 minutes.
Before serving, sprinkle with chopped parsley.