Baked Eggplant with Tomatoes and Mozzarella

First, take the *eggplants* and cut them in half lengthwise. Make diagonal cuts in the flesh of each half, being careful not to cut through the skin. Next, sprinkle a little *salt* and drizzle some *olive oil* over the cut surfaces.

Now, place the eggplants in a preheated oven at *200°C (about 400°F)* and bake for *20 minutes*, or until they are tender.

While the eggplants bake, chop the *onion* into half-moons and sauté it in a pan with a little *olive oil* over medium heat. After a few minutes, add the *garlic* minced or chopped finely and let it cook for an additional minute until fragrant.

Then, add the *cherry tomatoes*, which you can cut in half or leave whole for a rustic style. Season with *salt* and *black pepper* to taste and let the mixture simmer for about *10 minutes* until the tomatoes soften and release their juices.

Once the eggplants are done, remove them from the oven and scoop out some of the flesh with a fork. This will create space for the filling. Be sure to leave enough flesh around the edges to keep the shape intact.

Fill each eggplant half with the *tomato and onion mixture*, ensuring it's evenly distributed. Finally, top each filled eggplant with slices of *mozzarella cheese* before putting them back in the oven.

Bake the assembled eggplants at *180°C (about 350°F)* for another *10 minutes*, or until the cheese is bubbly and golden brown.

Once the baked eggplants are ready, remove them from the oven and let them cool slightly. Before serving, feel free to garnish with some fresh *basil* leaves for a touch of color and an aromatic boost.

Serve warm and enjoy this delightful dish as a delicious appetizer or a healthy main course!