Baked stuffed eggplant: sautéed eggplant flesh with onions and garlic. (halve eggplants lengthwise). Added to this (after tender) chunky meat sauce (warmed first so it incorporates easily) and best quality Parmesan. To scooped out eggplant skins: rub extra virgin olive oil on the insides and outsides, season with salt and pepper. Spoon filling into seasoned shells and place into an oiled dish. Top with shredded fontina cheese (only an Italian fontina) and Parmesan. Grease foil and cover (greased side down) and bake in preheated 375 oven 45 minutes. Uncover and bake 15- till it looks like this. . Beyond!!!!!!!!!!