How to cook
Cut both eggplants lengthwise. Through the resulting long hole, scoop out their insides. Salt the eggplants inside and leave them for 20 minutes.
Then wash, dry, and top them with a little olive oil and put them to bake in the oven for about 20 minutes. Bake at 392°F (200 °C) in an oven dish, covered with baking paper. Meanwhile, chop the onion and the insides of the eggplants. Heat a little oil and fry them. Once softened, add the crushed garlic and finely chopped tomatoes.
Once the eggplants are tender and the liquid has evaporated, remove the mixture from the heat and mix with the chopped parsley, crumbled cheeses, oregano, pepper and salt to taste in. Stuff the eggplants with this filling. Place slices of tomatoes on top and return the eggplants to bake to a nice tan for another 15 minutes.
Put a piece of cheese on top of each and return it to the oven until melted.