1. Cut 3 eggplants in half lengthwise.
2. Make a few deep incisions in the flesh with a sharp knife.
3. Sprinkle them well with salt.
4. Let them stand for 30 minutes.
5. Drain of the juices.
6. Dry the cut surfaces.
7. Cook the eggplants in 6 tablespoons olive oil in a large frying pan, covered.
8. Cook for 10 minutes on each side or until they are tender.
9. Add more oil if needed.
10. Scoop out the flesh, be careful not to cut through the skins.
11. Chop it coarsely in a wooden bowl.
12. Melt 3 tablespoons butter in a skillet.
13. Add 3 sliced onions.
14. Cook them slowly until they are soft but not brown.
15. Add 6 peeled, seeded and chopped tomatoes.
16. Add the chopped eggplant.
17. Cover and cook over a low flame for 5 minutes.
18. Fill the eggplant shells with the mixture.
19. Sprinkle with dry bread crumbs and grated Parmesan cheese.
20. Cut 6 anchovy fillets into thin strips.
21. Lay the strips over the bread crumbs and cheese.
22. Sprinkle with butter and finely chopped herbs.
23. Brown under the broiler flame.

 List of ingredients required:

• 3 eggplants.
• Salt.
• 6 tablespoons olive oil.
• Butter.
• 3 onions, sliced.
• 6 tomatoes, peeled, seeded and chopped.
• Dry bread crumbs.
• Parmesan cheese, grated.
• 6 anchovy fillets.
• Finely chopped herbs.