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1
Score the flesh of each aubergine half in a deep crosshatch pattern without piercing the skin. Salt generously over the cut surface and leave cut-side up for 30 minutes. The surface will bead with dark moisture. Rinse under cold water and pat thoroughly dry with a clean cloth.
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2
Pour a generous depth of olive oil into a wide frying pan over medium-high heat. Place the aubergine halves cut-side down and fry for 8–10 minutes without moving them. This step is where the dish lives or dies: the cut face must be deeply golden and the flesh entirely soft when pressed through the skin — a pale or resistant result means the aubergine is still raw and bitter at the core.
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3
Lift the aubergines from the pan. When cool enough to handle, scoop out the flesh, leaving a shell of approximately 8 mm. Chop the scooped flesh coarsely and set aside.
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4
In the same pan with a little fresh olive oil over medium heat, sauté the diced onion and garlic until soft and translucent. Add the chopped tomatoes and cook for 5 minutes until the liquid has reduced visibly and the mixture no longer pools in the pan.
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5
Remove from the heat. Add the chopped aubergine flesh, the well-squeezed bread, the beaten eggs, 100 g of the grated brocciu passu or tomme, and the parsley. Season with salt and pepper. Stir until uniform. The filling must hold its shape loosely when pressed — if it appears wet or flowing, it will not set in the oven.
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6
Arrange the aubergine shells in an oiled gratin dish. Fill each generously with the stuffing, mounding it slightly. Scatter the remaining grated cheese and the breadcrumbs evenly over the surface and finish with a thin drizzle of olive oil.
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7
Bake at 190 °C for 30 minutes. The dish is ready when the filling is visibly set and no longer trembles at the centre, and the crumb-and-cheese topping is a uniform deep gold.
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8
Remove from the oven and rest for a minimum of 15 minutes before serving. The filling continues to firm as it cools; the flavours consolidate. Serve warm or at room temperature.