Preheat your oven to 200°C (390°F). Slice the eggplants in half lengthwise and scoop out some flesh, leaving about a 1-inch border. Place the eggplant halves on a baking sheet and brush the cut sides with olive oil. Season with a pinch of salt and pepper. Bake for 20 minutes until tender and slightly browned.
While the eggplants are baking, chop the scooped-out flesh into small pieces. Heat a skillet over medium heat and add a tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds, then add the chopped tomato and eggplant flesh. Cook, stirring occasionally, until the mixture is soft and slightly caramelized, about 8 minutes. Stir in the chopped herbs and season with salt and pepper to taste.
Remove the eggplant shells from the oven and carefully scoop a little more flesh out if needed to create a cavity. Fill each half with the sautéed mixture, pressing gently to pack the filling. Top each with crumbled cheese.
Return the stuffed eggplants to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly, and the tops are golden brown.
Once done, remove from the oven and let rest for 5 minutes. Serve warm, garnished with extra herbs if desired, and enjoy the rich, smoky flavors and creamy cheese topping.
