Eggplants cut the top cover along the handle, which is not removed, but retains and carving. Allow the eggplant and handle for better vision in serving. Sprinkled with plenty of salt and leave for 20 minutes, then drained, washed and dried. The meat is mixed with chopped very small onions, peppers, garlic and spices and is kneaded well. Formed into small balls, fried in fat removed and mixed with cheese and cut into small cubes of tomato. They fill the eggplants and put in a buttered baking dish, wrap up with foil and bake at 220 C in a preheated oven for about 50 minutes. Remove and sprinkle with grated parmesan and served with a sauce optional.