Filled egg plant

Pre-heat the oven to 200 degrees.

Cut the tomatoes in half, remove the seeds and chop the tomatoes into small blocks. Put the tomato blocks into a mixing bowl. Grate the skin of the lemon and fine slice it. Peel the skin of onion and fine slice the onion. Add both the onion and the lemon grates to the tomato blocks. Chop the basil and add the basil as well. Add some olive oil, salt and pepper to the mix and stir well. Put the tomato mix aside for a moment.

Cut the eggplants in half (along the long side of the vegetable). Cut out the inside of the eggplant. Make sure that on all sides you cut approx. 0.5 cm from the edges. Chop the removed eggplant meat into small blocks. Add the blocks to the tomato mixture and stir well.

Poor a bit of olive oil into the oven dish and put the eggplant shells in the dish (to stabilize them you can cut a thin slice of the bottom of the eggplant). Fill up the eggplant with the tomato mixture. Grate the parmesan cheese and sprinkle it on top of the eggplant.

Put the eggplants 15-20 minutes into the oven.