Rinse eggplants and tomatoes. Dry with paper towel, slice to about 3/8 inch (about 10mm) thickness. Set aside.

Preheat a large skillet. Add 1 tablespoon of olive oil. Place about 1/3 of sliced eggplants on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip eggplant slices on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked, 2 large eggplants are usually cooked in 2-3 batches, depending on the size of the skillet you are using.

Take a pinch of pressed garlic and, using your fingers, spread it all over each of the eggplant and tomato slices. Set aside.

Now take a medium size pot with a lid, spread a pinch or two of pressed garlic all over the bottom and sprinkle some chopped dill and parsley.

Now start layering of the eggplants and tomatoes. Place a layer of eggplant slices making sure they don't overlap (well, some overlapping is fine). Sprinkle a pinch of two of salt over eggplants, then grind some black pepper, to your taste. Finish the layer by sprinkling some dill and parsley. No do the same with the tomatoes. Repeat until all vegetables are layered in the pot. Top with salt, pepper and chopped dill and parsley.

Cover with with the lid and keep at room temperature for 4 hours before serving.

Marinated eggplants and tomatoes can be refrigerated for up to 7-8 days.