Melanzane a Scarpone

Method

1. Cut each eggplant in half lengthwise. Using a knife and spoon, carefully hollow out the flesh, leaving a thin layer attached to the skin to form a 'shoe' (scarpone). Set the skins aside.
2. Cut the scooped-out flesh into irregular cubes.
3. Heat oil for deep frying. Fry the eggplant cubes in hot oil until golden brown. Drain on paper towels.
4. Fry the hollowed eggplant skins (scarponi) in the same hot oil until lightly browned and crisp. Drain them upside down to remove excess oil.
5. In a separate pan, heat a little olive oil. Add sliced garlic and chili pepper. When the garlic sizzles, add halved cherry tomatoes and fresh basil leaves.
6. Cook until the tomatoes soften, then add olives and the fried eggplant cubes. Season with salt. Mix well and cook for 2-3 minutes, then turn off the heat.
7. Place the fried eggplant skins in a baking dish. Sprinkle a little salt inside each skin.
8. Fill each skin generously with the tomato-eggplant mixture.
9. (Optional) Top with cubes of smoked scamorza cheese.
10. Bake in a preheated static oven at 190°C (375°F) for about 20 minutes, until the cheese is melted and bubbly and the tops are slightly gratinated. Serve hot.