Eggplants with Tomato Sauce and Halloumi

• 2 large eggplants
• 2 fresh tomatoes
• 1 package (200g) halloumi cheese
• 50 g Parmesan cheese

For the Sauce

• 1 can (400 g) crushed tomatoes (diced)
• 1 clove garlic
• 1 medium onion
• 1 teaspoon sugar
• 4 sprigs of thyme
• 30ml olive oil
• Salt, pepper
• Basil leaves

1. Cut the eggplants into 7-8 slices depending on their size, leaving the stem attached so they don't fall apart. Add plenty of salt and let them sit for 30 minutes to draw out any bitterness. Rinse with plenty of water and pat dry with absorbent paper.
2. For the tomato sauce, place a pan over high heat and add olive oil and minced garlic. Once it turns golden brown, add the crushed tomatoes, sugar, thyme, salt, and pepper. Let it cook for 15 minutes.
3. Slice the halloumi and the fresh tomatoes and stuff the eggplants, alternating between these two ingredients. Place the stuffed eggplants in a baking dish, pour the tomato sauce over them, and sprinkle with Parmesan cheese. Bake at 180 degrees Celsius on the fan setting for 40 minutes and serve with basil leaves.