• Peel the eggplants, then slice them in half lengthwise, slice in half again leaving a two cm piece in tact at the base of the eggplant (see video at 1:05 for further instruction). Sprinkle salt all over the eggplants and leave them to sit while you start the sugo.

Sugo

• Heat olive oil in a fry pan over a medium heat, then add the chopped onion and fry for 5 minutes until onion is translucent but not browned, then add the garlic and fry for a further minute.
• Next add the passata, sugar, salt and basil and stir. Let the sauce gently simmer uncovered, while you make the stuffed eggplant.

Ripiene (stuffing)

• Whisk two eggs in a bowl, then gradually add the parmesan, parsley and breadcrumbs, mixing with a fork as you go. The mixture will be crumbly and not wet but will hold together if you press it between two fingers.
• Stuff the Ripiene in-between the layers of eggplant and secure with a toothpick.

Simmer

• Heat some olive oil in the heavy based pot and fry the eggplant portions on both side until lightly golden.
• Next pour the sugo over and around the eggplant, until eggplant is mostly submerged.
• Cover with a lid and simmer for 40 minutes.

To serve

• Remove eggplant from the pot to a plate and pour over sugo.
• Serve hot with warm crusty bread and a simple side salad.