Baked Stuffed Shells

Method

1. Cut the eggplants into cubes, removing seeds if present.
2. Place the cubes in a colander, salt each layer, and let them release water.
3. Prepare the sauce: heat olive oil in a pan, add halved garlic cloves, and brown them.
4. Add the pear tomato passata, a little salt, and cook gently.
5. Add basil leaves at the end of cooking.
6. Cook the conchiglioni in boiling salted water until half-cooked. Drain.
7. Squeeze the eggplants to remove excess water. Fry them in hot oil with garlic until golden.
8. In a bowl, mix the ricotta, grated Parmesan, and the fried eggplants.
9. Spread a bit of sauce on the bottom of a baking dish. Stuff each shell with the filling and arrange in the dish.
10. Cover with the remaining sauce and sprinkle generously with Parmesan.
11. Bake in a preheated oven at 200°C (fan-assisted) until golden and bubbly. Let rest a few minutes before serving.