Stuffed Eggplant Parmigiana

Method

1. Prepare the sauce: crush a garlic clove, peel it, and finely chop 2 medium onions. Put the garlic and onions in a saucepan with a little water and a drizzle of extra virgin olive oil. Cook over low heat until the water evaporates and the onions begin to soften.
2. Add 250 ml of tomato sauce, salt, and pepper. Cook for about 15 minutes over low heat until the sauce thickens. Optionally, remove or crush the garlic clove.
3. Meanwhile, cut 2 eggplants in half lengthwise. Using a knife, scoop out the inside flesh, leaving a 0.5 cm border to form a boat. Season the inside with salt and brush with olive oil. Place the eggplant boats on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20 minutes.
4. Cut the scooped eggplant flesh into small cubes. In a pan, heat extra virgin olive oil and sauté the cubes with salt and pepper over medium heat for 7-10 minutes until tender. Drain excess oil.
5. In a bowl, combine the sautéed eggplant cubes with torn basil leaves, 200 g of cheese (mozzarella, scamorza, or fontina), and optionally add capers, pitted olives, oregano, cooked ham cubes, or mortadella cubes. Mix well.
6. Remove the eggplant boats from the oven. Sprinkle some grated Parmigiano Reggiano (70-80 g) on the bottom of each boat. Fill with the stuffing mixture, pressing lightly. Cover evenly with the tomato sauce and top with abundant grated Parmigiano Reggiano.
7. Return to the oven preheated to 200°C (400°F) and bake for 15-18 minutes until the surface is golden and crispy.
8. Let the stuffed eggplants rest for a few minutes covered with aluminum foil before serving, so the flavors meld together.