Preheat the oven to 400°F (200°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 0.5 inches of flesh attached to the skin.

Dice the extracted flesh and add it to a mixing bowl with halved cherry tomatoes, minced garlic (1 clove), olives, diced buffalo mozzarella, basil, salt, pepper, and oregano.

Stuff the eggplant skins with the mixture, packing it in well.

Drizzle the stuffed eggplants with olive oil and place on a baking sheet.

Bake for about 30 minutes, until eggplant is tender and tops are golden brown.

Cook the mezze sleeve pasta according to package instructions until al dente, then drain.

Slice another eggplant, sprinkle with salt, and let drain for about 15 minutes.

In a frying pan, heat olive oil over medium heat. Sauté minced garlic (2 cloves) until fragrant.

Add tomato puree along with salt, pepper, and chili pepper. Simmer for 5-7 minutes.

Fry salted eggplant slices in olive oil until golden brown.

Layer cooked pasta in a baking dish, arrange fried eggplant over it, top with scamorza and parmesan cheese, spoon tomato sauce over everything, and drizzle with olive oil.

Bake for another 15 minutes, until cheese is melted and bubbly.