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1
Preheat oven to 285 degrees F.
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2
Cut the tops off the tomatoes and remove the pulp.
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3
Combine 3 tablespoons olive oil, dry oregano and a pinch of salt in a small bowl.
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4
Massage the tomatoes with the emulsion.
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5
Place them on a rimmed baking tray lined with a sheet of baking paper.
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6
Bake at 285 degrees F for 1 hour and 40 minutes.
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7
Cut 1/3 of the smoked mozzarella into small cubes and chop the sun-dried tomatoes.
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8
Set them aside.
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9
Cut the eggplant into small cubes.
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10
In a medium sized saucepan over medium heat, heat enough oil to cover the eggplant cubes.
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11
Add eggplant in a single layer and fry until they are golden brown on all sides.
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12
Remove them from the oil and set them on a sheet of absorbent paper.
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13
After 1 hour and 40 minutes remove the tomatoes from the oven.
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14
Raise the oven temperature to 320 degrees F. Mix the mozzarella, sun-dried tomatoes and eggplant with the finely chopped fresh oregano.
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15
If necessary, add salt to the mixture and distribute it evenly inside the tomatoes.
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16
Grate the remaining cheese over the tomatoes.
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17
Bake for 15 minutes then broil for another 5.
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18
When broiling, make sure to check frequently.
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19
A golden crust should form without burning the cheese!
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20
Remove from oven when done.
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21
Let them stand 5 minutes and serve.
