Preheat the oven to 180˚C.
Peel the aubergines, fashioning small boats, wash them in salted water with a little lemon and then dry them well.
Heat a little oil in a frying pan and fry the aubergine boats on both sides until they soften.
In a saucepan, heat a little olive oil and add the onion, chilli and garlic and allow to fry for 5 minutes.
Add the tomatoes and simmer for 10 minutes before seasoning with salt and adding the finely chopped basil.
Place the aubergines in an ovenproof dish, pour over the sauce, sprinkle with the MEVGAL Grated Cheese and bake in the oven for about 30 minutes.