For the soufflè
Cut the aubergines in half and bake in the oven at 200°C (400°F) for 20 minutes.
Peel the aubergines and blend the pulp in the mixer with the grated breadcrumbs, raw egg, grated Parmesan cheese, basil leaves and salt and pepper. Coat small soufflé molds with oil, pour in the mixture and bake in the oven at 180°C (350°F) for 10 minutes. After cooling, turn the molds out onto plates over a base of tomato sauce.
For the sauce
Sauté the minced onion, add the tomato sauce, basil, salt and pepper and simmer for about 15 minutes.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)