Baked stuffed aubergines

2 large aubergines
200 g minced meat of your choice; I use half sausage meat
50 g grated Parmigiano
50 g breadcrumbs
2 mozzarella cheeses
20 cherry tomatoes
1 egg
Salt and pepper
Basil and parsley
I wash and dry the aubergines, cut them in half and scoop out the flesh, leaving a rim half a centimetre thick.
I dice the scooped-out flesh.

I heat very little oil in a non-stick frying pan and sauté the diced aubergine.
When it begins to soften, I add salt, pepper and chopped basil.

I dice the mozzarella and cherry tomatoes and put them on kitchen paper to dry.

I use my hands to mix the minced meat, grana, breadcrumbs, parsley, whole egg, salt and pepper. I then make very small meatballs and coat them in white flour.
I brown them in a non-stick frying pan with very little oil, then combine them with the diced aubergine, chopped cherry tomatoes and a little basil.

I place the aubergine shells on a baking tray lined with baking parchment.
I prick them with a fork and fill them with the meatballs and mozzarella.
I sprinkle with grated grana and drizzle with oil.
I bake at 180°C for about 1 hour. If they brown too much, cover with foil halfway through baking.