Eggplants with tuna, tomato and cheese

Preheat the oven to 200 degrees and meanwhile cut the 3 eggplants in half. We mark with the knife cuts in the shape of squares without cutting the skin and sprinkle them with EVOO.

Place the eggplants on a baking tray and put them in the oven for 20 minutes, with the oven resistance emitting heat from above and below.

While they are cooking, prepare the following mixture in a dish: 3 cans of tuna, half a can of chopped fried tomato, a bag of Parmesan cheese.

Once they have been cooking for 20 minutes, we take them out to remove the flesh of the eggplants with a fork, adding it to the dish in which we have mixed the tomato, tuna and cheese.

Add all this mixture inside the eggplants.

Put mozzarella cheese on top of the eggplants and put them back in the oven for about 6 minutes, until the cheese melts.

Remove the eggplants with the melted cheese and add a little oregano.