Method:

Prepare the Eggplant: Slice the eggplants in half lengthwise. Carefully scoop out the pulp, leaving the shells about a quarter-inch thick. Set the pulp aside.

Sauté the Pulp: In a skillet, heat the olive oil over medium heat. Add the chopped eggplant pulp, garlic, and parsley. Sauté until the pulp softens (about 5 minutes).

Make the Filling: Remove from heat and mix in the ground pork, breadcrumbs, basil, pecorino cheese, and beaten egg. Add water to moisten the mixture and season with salt and pepper.

Assemble the Dish: Preheat the oven to 375°F (190°C). Lightly salt the eggplant shells and stuff them with the filling. Spread some tomato sauce in a baking dish and arrange the stuffed eggplants on top. Spoon additional sauce over them and sprinkle with extra pecorino.

Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until golden and bubbling.

Serve: These stuffed eggplants can be served hot or at room temperature.

Variations:

Meat Alternatives: Use ground chicken or turkey for a leaner version. For a vegetarian twist, try using ricotta cheese and vegetables in place of meat.

Breadcrumbs: For a gluten-free option, use gluten-free breadcrumbs or ground almonds.

Tips:

Ensure the eggplant shells are thick enough to hold the stuffing but not too thick to make them tough.

If you prefer a more intense flavor, you can sauté the garlic in olive oil before adding the eggplant pulp to enhance the taste.