Preheat the oven to 200°C / 390°F and place the 4 aubergines in a baking dish.

Cut the 4 aubergines in half lengthwise, keeping the skin intact.

Score the cut flesh of each aubergine half in a crosshatch pattern without piercing the skin.

Drizzle the aubergine halves with about 2 tbsp olive oil and season with about 1/2 tsp salt and 1/4 tsp black pepper.

Bake the aubergines cut-side up for 30 minutes, until the flesh is soft and easily scooped.

Finely chop the 2 onions and 4 garlic cloves.

Dice the 8 tomatoes into small pieces and reserve them with their juices.

Heat about 1 tbsp olive oil in a saucepan over medium heat.

Add the chopped onion and garlic, then sauté until lightly golden and fragrant, about 5 minutes.

Add 2 sprigs of fresh basil and 1 tbsp tomato paste, then stir for 1 minute.

Stir the diced tomatoes and 60 ml water into the saucepan.

Season the tomato sauce with the remaining salt and black pepper, then cover the saucepan.

Simmer the sauce over low heat while the aubergines bake, stirring occasionally, for about 20 minutes.

Remove the baked aubergines from the oven and scoop out their flesh, leaving a thin border inside each skin.

Chop the scooped aubergine flesh and stir it into the tomato sauce.

Simmer the aubergine-tomato filling for 10 minutes over low heat.

Turn off the heat and stir the 30 g grated Parmesan cheese into the filling.

Spoon the tomato and aubergine filling evenly into the 8 aubergine shells.

Tear or slice the mozzarella and distribute it over the stuffed aubergines.

Top with the remaining fresh basil, a drizzle of the remaining olive oil, and a few grinds of black pepper.

Grill the stuffed aubergines for 5 to 10 minutes, until the mozzarella is melted and golden.