How to make
Cut the eggplants in half lengthwise and salt them. Leave to stand for 30 minutes and rinse. Carve out the insides and then cut them up. Fry half the onion with the insides of the eggplants, along with the minced meat.
Season them with herbs/spices and black pepper. Fry the remaining onion with garlic and add the tomatoes. Season with basil, oregano (or other spices). Let the mixture boil for 10-odd minutes.
Arrange the eggplants in a suitable oven dish, top them with oil and fill with the stuffing mixture, then top with tomato sauce. Bake the stuffed eggplants for 30 minutes in a preheated 390°F (200 °C) oven.
Sprinkle with cheese and turn off the oven. Leave them in it until the cheese melts.
