Divide the aubergines in half without peeling them, digging the inside and putting aside the pulp that will serve for the filling.
In a pan put the eggplant pulp, a little extra virgin oil, garlic, basil, stale bread, Parmigiano Reggiano
Stir and brown, then raise the heat and continue cooking for another 4-5 minutes.
Cut the tomatoes in half and add them to the mixture.
Cover and cook, add water if necessary.
Season with salt and pepper and fill the aubergines.
Put in the oven at 180 degrees for 20 minutes
1 glove of garlic
80g extra virgin olive oil
1 pinch black pepper
5 leaves basil
60g stale bread crumb
50g Parmigiano Reggiano cheese to be grated
1 pinch salt
200g cherry tomatoes