Bathe eggplants, halve along and remove the pulp carefully leaving a thin layer. Salt the halves and leave for 30 minutes, chop the pulp.
Scald tomatoes, peel and cut into dices. Chop rosemary and mix with a half of eggplant pulp and tomatoes.
Bathe eggplants halves, dry, fill in with prepared stuffing. cover with cheese slices, pepper, arrange in greased mold, bake for 20 minutes.
When serving, season with grated cheese and greens.
