9 small eggplants, halved lengthwise
1 cup grated Parmesan cheese
2 tablespoons capers
2 tablespoons pitted and sliced black olives
2 (16 ounce) cans tomato sauce and some fresh cherry tomtoes
1 bunch fresh basil
salt and ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce (or cherry tomatoes cut in small pieces), basil, salt, and pepper. Stuff eggplant skins with mixture.
Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant or some cherry tomatoes cut in small pieces.
Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.