Melanzane Ripiene alla Calabrese

Preheat oven to 180°C (350°F).

Wash the Large round eggplants. Cut them in half lengthwise. Using a small spoon, carefully scoop out the flesh from each eggplant half, leaving about a 1 cm border around the skin. Chop the scooped-out eggplant flesh into small cubes.

Sprinkle the eggplant halves and the chopped eggplant flesh generously with Fine sea salt. Place them in a colander for 30 minutes to drain excess water, then pat dry thoroughly with paper towels.