Tomato Parmesan Stuffed Eggplants

Ingredients (15)

• 2 large eggplants, halved lengthwise
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1/4 cup finely chopped fresh parsley
• salt and fresh ground black pepper, to taste
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese
• 4 ounces fresh mozzarella, sliced
• hot water, for the baking sheet
• chopped Fresh basil, for garnish