Drizzle some extra virgin olive oil in a frying pan, and grate <quantity>2</quantity> garlic cloves. Sautée the garlic over medium-low heat until it starts to soften

Add <quantity>1½<unit>cups</unit></quantity> of tomato purée

Stir it and cook for 15m. The tomato sauce is ready

Cut <quantity>4<unit>slices</unit></quantity> of stale bread into large pieces

Soak the bread in lukewarm water until soft

Cut <quantity>3</quantity> medium eggplants in half. Make a small incision around each half and use the tip of the knife to score the flesh in a crosshatch pattern

Transfer the eggplants to a glass container and cover it with a lid or with plastic wrap. Cook in the microwave for 2m at high power until soft

Squeeze the soaked bread to remove the excess water. Transfer to a clean bowl

Add <quantity>1</quantity> egg and <quantity>6<unit>tbsp</unit></quantity> of grated pecorino cheese

Add <quantity>1<unit>tbsp</unit></quantity> of capers and grate <quantity>2</quantity> garlic cloves

Chop <quantity>1<unit>tbsp</unit></quantity> of picked parsley and add to the bowl

Add ground black pepper and salt to taste

Scoop the flesh of the eggplant into the bowl. Reserve the exterior

Mix until combined

Stuff the eggplants with the mixture

Add the eggplants to the pan with the tomato sauce and cover them with the sauce. If the eggplants do not all fit in the pan, do it in batches

Simmer for 10m with the lid on until the filling is warmed up and cooked

Transfer to a plate. Grate parmesan cheese and add basil leaves to taste. The stuffed eggplant is ready

Enjoy!