Cut the edges of the halved eggplants and score the flesh in a crisscross pattern. Bake at 200° for a good 20 minutes.

Meanwhile, brown the chopped onion and chopped garlic in oil. Add the peeled and diced tomato, the fresh and dried herbs, the pitted and chopped olives, pepper well but do not salt because of the olives. Remove the eggplants from the oven, let cool and remove most of the flesh from the eggplants without cutting the skin.

Add the flesh to the pan and reduce. Remove from the heat and add the breadcrumbs and egg, mix well then garnish the aubergines arranged in a gratin dish.

Cover with mozzarella and sprinkle with parmesan. Bake for 30 min at 200° and serve with a green salad.

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