Wash the eggplants well and cut them in half.
Brush them with a little oil and bake them in a preheated oven at 180°C for 20 minutes, until they soften slightly.
Scoop out the flesh and chop it finely.
In a pan with olive oil, sauté the spring onion and garlic.
Once soft, add the eggplant flesh.
Season with salt and pepper, add the oregano and continue sautéing until the flesh is well cooked and its liquids have evaporated.
Transfer the mixture to a bowl and add the beaten eggs, mixing well.
Fill the eggplants with the mixture and cover them with a slice of 10% Fat DOIRANI.
Sprinkle with breadcrumbs and bake in a preheated oven at 180°C for 25-30 minutes, until the cheese melts and turns golden brown.
Serve garnished with fresh basil and a little freshly ground pepper.
Enjoy!