Meat-stuffed aubergines (Melanzane ripiene)

1. Halve the aubergines lengthways and scoop out the flesh with a spoon, leaving a 1 cm thick shell; chop the scooped-out flesh finely.

2. Sprinkle the aubergine shells with salt, brush with olive oil and pre-bake in an oven preheated to 200 °C for 15 minutes.

3. Meanwhile, cook the finely chopped onion and garlic in olive oil in a frying pan for 3-4 minutes, add the minced beef and brown it, breaking it up; add the chopped aubergine flesh and fry for another 5 minutes.

4. Pour in half the passata, simmer for 10 minutes, then cool slightly and mix in the egg, breadcrumbs, grated parmesan, torn basil and pepper.

5. Pile the filling into the aubergine shells, set them in a baking dish, pour the remaining passata around them, top with cubes of mozzarella and bake at 200 °C for 25-30 minutes until the cheese is melted and golden.

6. Rest for 10 minutes, then serve straight from the dish with the sauce - they're also delicious lukewarm.

Tip: For a meat-free version, leave out the mince and add more breadcrumbs and parmesan instead - that's the Neapolitan "magro" version.