Tomatoes Parmigiana with Smoked Mozzarella, Eggplant and Sun-Dried Tomatoes

Preheat oven to 285°F.

Cut the tops off the tomatoes and remove the pulp. Combine 3 tablespoons olive oil, dry oregano and a pinch of salt in a small bowl. Massage the tomatoes with the emulsion. Place them on a rimmed baking tray lined with a sheet of baking paper. Bake at 285°F for 1 hour and 40 minutes.

Cut 1/3 of the smoked mozzarella into small cubes and chop the sun-dried tomatoes. Set them aside.

Cut the eggplant into small cubes. In a medium sized saucepan over medium heat, heat enough oil to cover the eggplant cubes. Add eggplant in a single layer and fry until they are golden brown on all sides. Remove them from the oil and set them on a sheet of absorbent paper.

After 1 hour and 40 minutes remove the tomatoes from the oven. Raise the oven temperature to 320°F. Mix the mozzarella, sun-dried tomatoes and eggplant with the finely chopped fresh oregano. If necessary, add salt to the mixture and distribute it evenly inside the tomatoes.

Grate the remaining cheese over the tomatoes. Bake for 15 minutes then broil for another 5. When broiling, make sure to check frequently. A golden crust should form without burning the cheese! Remove from oven when done. Let them stand 5 minutes and serve.