Use a vegetable peeler to stripe eggplants lengthwise. Cut each eggplant in half lengthwise.
Preheat the oven to 375 degrees F. Use a serrated spoon to scoop out the insides of the eggplant.
Set aside the eggplant “boats” and put the flesh of the eggplant into a large bowl.
Add tempeh, onion, and garlic to the eggplant flesh. Heat oil in a large skillet over medium high heat.
Add tempeh mixture and cook, stirring often, for 5 minutes or until onion is softened.
Stir in the miso and mirin, continuing to stir until miso is incorporated into ingredients. Taste and season with salt and pepper.
Set the eggplant halves on a baking sheet. Spoon the tempeh mixture into each eggplant half.
Bake for 15 minutes. Top eggplant with tomatoes and continue to bake for 10 minutes or until the eggplant is cooked through.
Top with parsley and serve.