Preheat your oven to 200°C (390°F).

Cut the eggplants in half and scoop out the centers, dicing the flesh like a mango. Set the scooped eggplant aside in a bowl, then place the eggplant halves cut-side up on a lined baking tray.

Drizzle olive oil over the eggplants, rub it in, and sprinkle with mixed herbs.

Bake in the oven for 30 minutes or until the centers are soft and easily pierced with a fork.

While the eggplants are baking, heat a drizzle of olive oil in a pan and sauté the onion until translucent. Add the diced eggplant and cook for 5-10 minutes, until soft.

Stir in the basil, cottage cheese, three-quarters of the can of diced tomatoes, tomato paste, and water. Mix well and let it simmer until the eggplant is fully cooked.

In a small bowl, combine the breadcrumbs with salt, pepper, and 1 teaspoon of mixed herbs.

Once the eggplants are done, carefully remove them from the oven. Spread the remaining diced tomatoes on the bottom of the tray, then place the eggplant halves back in.

Fill each eggplant half with the cheese mixture and top with the breadcrumb mixture and any leftover cheese.

Bake on the grill setting for 10 minutes, or until the cheese is melted and the top is slightly crispy.