PREPARATION:

1. Preheat oven to 375° Fahrenheit.
2. Cut baby eggplants in half horizontally. Using a spoon, hollow out the inside of the eggplant, creating a cavity to stuff. Chop and reserve half the innards of the eggplant.
3. In a large bowl combine, reserved chopped eggplant, diced mortadella, mozzarella, chopped tomatoes, garlic clove, 2 eggs and 1/2 cup of parmesan cheese. When all ingredients are well combined, stir in 1/2 cup of chopped parsley. Mix until incorporated.
4. Using a spoon, stuff the inside of the hollowed-out eggplants with the mixture. The mixture should be mounded. Sprinkle the tops of the stuffed eggplant with the remaining parmesan cheese.
5. Roast in oven for 15-20 minutes, until the eggplants are cooked and the filling is hot. Remove and garnish with the remaining chopped parsley. Serve warm.