Parmigiana-Style Stuffed Eggplants

Ingredients

Cut the eggplants in half lengthwise and score the flesh, leaving a border of about 1 cm (½ inch) from the skin. Using a spoon, hollow out the center to create a cavity. Place the scooped-out eggplant flesh in a bowl and set aside for now.
Place the hollowed-out eggplant shells in a baking dish and drizzle with a little olive oil. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Meanwhile, dice the reserved eggplant flesh, place it in a colander, sprinkle generously with coarse salt, cover with a plate, and weigh it down; let it rest for 30 minutes to drain excess bitter juices.
After 30 minutes, drain the diced eggplant, rinse off the excess salt under cold water, and pat thoroughly dry with paper towels. Sauté it in a non-stick skillet with a drizzle of olive oil and the garlic clove. Discard the garlic clove and stir in the crushed tomatoes. Season with salt and pepper, then simmer until the sauce thickens and reduces, about 10 minutes.
Fill the pre-baked eggplant shells with a layer of the prepared tomato-eggplant sauce, followed by a layer of diced mozzarella, and top with another layer of tomato sauce. Finish with a generous dusting of grated cheese and fresh basil leaves. Bake in the preheated oven at 180°C (350°F) for about 20 minutes.
Remove from the oven and allow to cool slightly before serving. The stuffed eggplants are ready to enjoy!