1heaping tablespoon of grated Parmigiano Reggiano + extra for sprinkling over the eggplants
1heaping tablespoon of grated Provolone
A handful of fresh mint leaves
A handful of basil leaves
150gof cherry tomatoes
1small red onion
Halve the eggplants lengthwise and empty them with a sharp knife. Use a spoon to clean them into a 5 mm thick shell.
Preheat the oven to 200°C and arrange the eggplants on a tray lined with parchment paper. Brush them with extra virgin olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, until soft and golden.
Pour a few tablespoons of extra virgin olive oil in a pan and add the minced garlic clove. Add also the finely chopped eggplant pulp and sprinkle with salt: this will help the eggplants to cook without burning as it will help them release some water.
Sauté on medium-low heat stirring often with a wooden spoon for about 10 minutes, until the eggplant is cooked through. Set aside.
In a bowl collect the ground beef and the sausage without the case. Add the cooked eggplant pulp, the Parmigiano Reggiano and the provolone, the chopped mint and basil leaves and mix thoroughly with your hands. Season with salt and freshly ground black pepper and add a beaten egg, then mix again.
Fill up the eggplant shells with the ground meat stuffing and sprinkle with breadcrumbs and grated Parmigiano reggiano.
Arrange the eggplant boats in a tray. Dice the cherry tomatoes and slice the red onion, then scatter them around the eggplants. Season with salt and drizzle with extra virgin olive oil.
Roast them in the hot oven for about 35 minutes until golden brown.
Serve the eggplants hot or warm with a scoop of caramelized cherry tomatoes and onions.
The day after the eggplants are even better, just warm them up in the oven.