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Preheat oven to 400 degrees Fahrenheit
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Line a sheet pan with aluminum foil
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Cut the eggplants in half
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Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
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Add olive oil, salt, and pepper
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Roast the eggplant in the oven for 30 minutes
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Remove from oven and let them cool
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When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
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Cube the filling and place it in a bowl
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Add the tomatoes, salt, pepper and garlic
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In a baking dish, add a bit of the crushed tomatoes on the bottom
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Place the eggplants on top
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Stuff them with the filling
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Place the cheese on top
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Bake for 20-15 minutes or until the cheese has completely melted
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Top with basil
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Enjoy!