Wash and and cut off the stem of the eggplants. Cut them long way in the halves. With a knife, remove the pulp and leave some attached to the skin. Make oblique incisions in the eggplant shells and sprinkle with kosher salt. Let stand for at least 20 minutes to eliminate the bitter juices.
In the meantime, prepare the stuffing. Combine the thinly chopped parsley and basil with the breadcrumbs and the grated cheese. Mix well and season with salt and pepper.
Rinse the eggplant well to remove all the salt, and dry. In a pot, heat a tbsp. of oil and add the tomato puree. When it is hot, place the eggplant shells in the pot with the hollow sides upward. Cover with a lid and cook for about 10-12 minutes. You may have to add half a glass of water in case the tomato sauce gets too thick. When eggplants are done, remove from the heat.
Place the eggplants onto a baking pan greased with little oil. Fill them with the stuffing. Take the tomato sauce out of the pot and arrange it on and around the eggplants. Finally, add the remaining oil and half a glass of water.
Pre heat the oven at 180° C (356°F) and roast for about 15 minutes in the fan oven. Then turn on the grill for about 2-3 minutes until the surface gets crunchy.