-1 big stuffed eggplant -
Halve the eggplants lengthwise.
Use a spoon to scoop out the centers, leaving boat-shaped shells.
Keep the flesh you scooped out to add to the stuffing.
Sprinkle the shells with salt.
Put them in a colander upside down and leave to drain for 1 hour.
Preheat oven to 425 degrees C.
Prepare the stuffing: Add the rice to boiling salted water and boil for 10 minutes until not quite tender and drain well.
Heat 1 tablespoon of the oil in a frying pan, add the onion, and cook over low heat until soft but not brown.
Mix with the beef, chop the flesh removed from the eggplant. Add the chopped eggplant and sprinkle with salt.
Saute over medium-low heat, stirring often, until tender.
Create your tomato sauce with onion, tomato, black pepper, and basil.
Rinse the eggplant shells, pat them dry, and put them in a baking dish.
Fill them with the stuffing ( mixed rice, eggplant flesh, onion, and beef)
Spoon 1 tablespoon oil on the bottom of your baking plate and in the eggplant.
stuff the eggplant and finally create layers of tomato and mozzarella.
Cover and bake 10 minutes.
Reduce the heat to 350 F and continue baking, covered, 30 more minutes.
Let it cool down and enjoy!!!