Remove gently the lid and the interior of the eggplants to be prepared for stuffing.
Sauté the onions and garlic cloves with the olive oil for a couple of minutes, in a wok or a shallow saucepan.
Add the tomatoes and simmer for 5 minutes.
Remove from heat, add the feta cheese and season with salt, pepper and basil to taste.
Fill the eggplants with the mixture and place them in a pan.
Cover them completely with the mixture of parmesan and gouda cheese.
Bake in the oven at 190 °C for 90 minutes (depending on the oven).
6-8 medium eggplants
5 medium onions, finely chopped
2-3 garlic cloves, finely chopped
2-3 tomatoes, chopped
250g feta cheese, grated
100g of parmesan cheese, grated
100g of gouda cheese, grated
Salt and pepper to taste
Basil, preferably fresh
6 tablespoons of extra virgin olive oil