First of all, wash and peel the aubergines, scoop out the pulp (leaving a shell about 1 cm thick) and cut the pulp into small cubes.
Heat a little oil in a non-stick pan, then cook the eggplant shells for 4-5 minutes on each side, in order to brown and flavor without letting them soften too much.
Put the shells aside and, in the same pan, also cook the pulp, turning often to cook and evenly brown the cubes.
In the meantime, prepare the meatballs: add in a ground bowl, salt, pepper, chopped parsley, lightly sponged and squeezed bread, egg and Parmesan and mix, then create the meatballs with wet hands, making small balls of dough of a couple of cm in diameter.
Still in the same pan you used for the aubergines, cook the meatballs too, turning them often, then set these aside too.
Meanwhile, separately, prepare a sauce with garlic, oil, cherry tomatoes and a little salt: cook for about ten minutes, then add abundant basil, the meatballs and the aubergine pulp.
Continue to cook for another ten minutes, so as to flavor and reduce, then add the diced mozzarella, lightly squeezed.
Take the eggplant shells back, place them on a baking tray, fill them with the filling and cook for about 15 minutes in a preheated convection oven at 200 ° C.
The aubergines stuffed with meatballs are ready: let them cool down at least, then serve them with fresh basil.