2round medium eggplants peeled and chopped500 grams
1lbskinned and chopped fresh ripe tomatoes500 grams
1/4cupfreshly grated parmesan cheese125 grams
1cupfresh mozzarella cubed125 grams
pinch hot pepper flakes if desired
Pre-heat oven to 350° (180 ° celsius)
Cook the shells in salted boiling water, to very al dente then rinse in cold water. Drain well, place on a baking dish, open side up.
Wash and dice the eggplant place in a bowl with 1/2 teaspoon (2 1/2 grams) salt for 30 minutes, then drain.
In a medium pan add 2 tablespoons (26 grams) olive oil, then add the chopped tomatoes, garlic and 1/4 teaspoon (1 1/4 grams) salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch of hot pepper flakes if desired, cook on medium heat till thickened.
In a separate pan with 2 tablespoons (26 grams) olive oil add the diced eggplant, cook until golden, remove to a medium bowl using skimmer or draining spoon and toss with the parmesan cheese.
Add some of the eggplant filling to each shell and place on a lightly greased baking dish, then add a little sauce and a couple of cubes of mozzarella to each shell.
Finish, by topping with the rest of the sauce and the remaining cubes of mozzarella and chopped fresh basil.
Bake in pre-heated oven for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. Serve immediately. Enjoy!