Step 1
Cut the eggplants in half and score the white inside.
Step 2
Boil the eggplants until the centre is just soft. Drain and allow to cool.
Step 3
In a fry pan add one onion and fry in olive oil. Add chopped basil and parsley and add the scooped out insides of the eggplant. (You can add the garlic at this point too)
Step 4
Cook until completely cooked through with a mushy like consistency. Add salt, mix well and set aside to cool.
Step 5
Once cooled add the mince to the eggplant mixture and mix well. Check for salt.
Step 6
With damp hands (so mixture doesn’t stick) fill the scooped out eggplant with the meat mixture.
Step 7
Place eggplant in an oiled tray.
Step 8
Add a little plain sauce (passata, onion, basil and salt) on top of each eggplant with some Parmesan cheese. You can even add mozzarella as well.
Step 9
Bake at 180 degrees until cooked. Takes about 1/2 hour.
For The Sauce
Step 10
in a pot with 2 tablespoons of oil, finely chop an onion and fry on medium heat.
Step 11
Add Passata and basil and salt. Cook for about 1/2 hour until the rawness cooks out of the tomatoes.
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