Pre-cook rice; set aside to cool. Preheat oven to 350°F.

Cut eggplants into halves lengthwise. Scoop out the flesh, leaving a 2.5cm shell, and dice. Sprinkle salt over the shells and allow to stand for 30 minutes.

Meanwhile heat 1 tablespoon of the oil in a frying pan. Cook diced eggplant flesh, shallots, garlic and tomato until eggplant is just tender. Stir in rice and oregano. Season to taste.

Drain any liquid from eggplant shells. Pat dry with paper towel, and brush the outside of the shell with the remaining oil. Spoon rice mixture evenly into cavities. Arrange in a shallow ovenproof dish. Pour over tomato juice. Bake in a moderate oven for 35-40 minutes or until tender. Serve sprinkled with parsley.