Italian stuffed tomatoes

4 big tomatoes;

1 onion;

2-3 cloves of garlic;

2 eggs;

mozzarella / yellow-cheese / parmesan cheese;

olive oil;

black pepper;

basil.

Wash the eggplants, dry them with a cloth, smear them with olive oil and bake them until they soften. Take them out of the oven and chop them into fine pieces together with the peel. Try to choose 4 identical tomatoes, cut their tops off and remove the insides.