Cut the washed eggplants lengthwise and scoop out their insides with a spoon. Sprinkle with salt and leave them for about 1/2 an hour to release their bitter juice. Salt the insides as well. Rinse the eggplants with cold water.
Dice the onions and braise them in heated oil. Add part of the eggplant insides but be sure to dice them before you do.
Dilute the mince with 2/5 cup (100 ml) cold water and stir. This prevents it from clumping up into large balls. Pour it in with the onions. Add the peeled and finely chopped tomato. Season with black pepper, cumin, savory and a pinch of paprika.
At the bottom of the oven dish in which you'll be baking, put the rest of the eggplant insides and the 2nd red tomato, which you've cut into slices. Sprinkle with 3-4 tbsp oil and pour on 1/2 cup water. Arrange the eggplants on top and put them in the oven to bake at 356°F (180 °C) until softened.
Once almost ready, take them out and sprinkle with grated cheese. Decorate with 2-3 slices of cherry tomatoes. Return to the oven once again for the cheese to crisp.
A few fried banana peppers and a peeled, fresh red tomato, with its stem cut and sprinkled with parsley, are the perfect complement to the taste of this summer dish.