Bonifacio Stuffed Eggplant Boats

3-4 slices of stale Pain de Mie (or any white stale bread)
1 cup milk (2% or while) 
4 medium-size eggplants
1 large egg
2 cups grated cheese, such as grated Parmigiano Reggiano or Pecorino Romano
1 garlic clove, finely chopped
6-7 basil leaves, chopped (+ a few more leaves for serving) 
1 tsp Herbes de Provence
Salt, pepper to taste
3 tbsp Extra Virgin Olive oil, for frying
Optional, for serving: warm tomato sauce

Soak the Pain de Mie in the milk for 10 minutes.

Bring a large pot of water to a simmer. Plunge the whole eggplants for 10 minutes. Drain and place on a tea towel to cool.

When cool enough to handle, cut the eggplants in half and carefully scoop out the flesh (be careful not to cut into the skin), using a serrated spoon or sharp knife. Lay each eggplant half onto a paper towel (cut side down), for the excess water to be absorbed.

Chop the eggplant flesh into small pieces, and combine with the pain de mie (drained), 1 egg, grated cheese, chopped garlic clove, chopped basil leaves and dried Herbes de Provence. Knead the mixture with your hands to obtain a dense filling.

Fill each eggplant “boat” evenly (they should be well packed) and sprinkle with salt and pepper to taste.

Heat up the olive oil in a large frying pan over medium heat. In several batches, fry the eggplants (stuffed side down) for 7 minutes. Do not move the eggplants around, or the stuffing will crumble/fall apart. Flip the boats carefully, and fry (skin side down) for 4 minutes, until brown and crispy. 

Season with salt and serve immediately – on its own and with warm tomato sauce at the bottom.