Wash and peel the aubergines, then cut them in half, scoop out the pulp leaving a border of about 1 cm and cut the pulp into cubes.

Fry the pulp in hot oil in a non-stick pan until cooked, then drain on kitchen paper and salt.

Fry the eggplant shells in hot oil for a few minutes.

In the meantime start preparing the risotto: brown the chopped shallot with a little oil, then add the rice and toast it.
Pour in the wine, then add the puree, salt and cook with the broth, adding it a little at a time.
When the rice is al dente, add half of the Parmesan, diced scamorza, chopped basil and eggplant pulp.

Fill the eggplant shells with the risotto, place them in a baking dish, sprinkle with the remaining Parmesan and cook at 240 ° C in a preheated ventilated oven with the grill on for about 5 minutes.

The eggplants stuffed with rice are ready, serve hot to have the beautiful racy scamorza.