Method

• First wash the aubergines, remove the petiole and divide them half in length.

• On each half make cross cuts (in an "x" shape) on the pulp in order to obtain a reticular pattern on the white pulp, sprinkle the freshly cut white pulp with a little extra virgin olive oil, add a little freshly ground pepper and a pinch of salt to flavor.

• Bake in the oven at 180 degrees for about 30 minutes minutes, in the meantime wash the tomatoes and divide them into four parts, drain the mozzarella well and cut it into cubes.

• After 30 minutes, remove the aubergines from the oven and sprinkle each half with a spoonful of tomato puree.

• Arrange the previously cut cherry tomatoes on top of the tomato puree, sprinkle with a pinch of oregano and cover with the mozzarella cubes.

• Sprinkle each half with a teaspoon of breadcrumbs, a teaspoon of grated Parmesan cheese and a teaspoon of oil.Bake again for another 10 minutes at 180 °, until the mozzarella has melted forming a crunchy crust.

• After cooking, serve hot, placing the eggplant boats with pizzaiola on the plate, garnish with cherry tomatoes and a sprig of fresh basil.