First, wash and peel the aubergines, dig out the pulp (leaving a shell about 1 cm thick) and cut the pulp into small cubes.
Heat a little oil in a non-stick pan, then cook the eggplant shells for 4-5 minutes on each side, in order to brown and flavor without letting them soften too much.
Put the shells aside and, in the same pan, also cook the pulp, turning often to cook and evenly dice the cubes.
In the meantime, prepare the meatballs: add in a ground bowl, salt, pepper, chopped parsley, lightly sponged and squeezed bread, egg and Parmesan and mix, then create the meatballs with wet hands, making small balls of dough of a couple of cm in diameter.
Always in the same pan that you used for the aubergines, cook the meatballs too, stirring frequently, then set these aside.
Meanwhile, separately, prepare a sauce with garlic, oil, cherry tomatoes and a little salt: cook for about ten minutes, then add abundant basil, the meatballs and the aubergine pulp.
Continue to cook for another ten minutes, to flavor and shrink, then add the diced mozzarella, slightly squeezed.
Take the eggplant shells back, arrange them in a baking dish, fill them with the filling and cook for about 15 minutes in a preheated convection oven at 200 ° C.
The aubergines stuffed with meatballs are ready: let them at least cool down, then serve them with fresh basil.
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