Preheat oven to 400º.

In a small bowl, mix together your breadcrumbs, olive oil and a dash of salt. Set aside.

Wash your eggplant and slice in half, length wise. Taking a pairing knife, carefully cut along edge of eggplant, leaving a border. Be careful not to slice completely through skin.

Scoop out flesh of eggplants and place flesh aside.

Chop up eggplant flesh and set aside.

In a casserole dish that will fit all four pieces of eggplant, pour 1 cup of your sauce. Spread sauce around bottom of dish evenly.

Place your eggplant cut side facing up in casserole dish on top of sauce.

Brush some olive oil inside of eggplants. Season with some salt and pepper.

Bake in preheated oven for 30 minutes.

In the meantime, sauté your onion with 2 tablespoons of olive oil on medium heat for about 5 minutes.

Add your minced garlic, eggplant flesh, salt and pepper. Cook until eggplant is tender. About 9 minutes.

Add the rest of your sauce in the pan, along with 1/4 cup of your parmesan cheese. (save the rest of your parmesan cheese for sprinkling on top), and basil. Cook for another 2 minutes.

Take eggplant out of oven, and stuff each eggplant evenly with stuffing you just made. Sprinkle with Panko breadcrumb mixture and the rest of your parmesan cheese.

Turn oven broiler on high heat and add your stuffed eggplant back in oven. Cook for about 2-4 minutes, or until breadcrumbs start to darken.

Let cool a bit before serving.

Enjoy!!