Wash and dry the eggplants, trim off stems, and cut in half, lengthwise. With a small knife or spoon, scoop out the pulp of the egglant, leaving a shell about 1/8 inch thick. Take care not to break through the skin of the eggplant.
If you haven't done this before, take your time. The pulp will be chopped up and used in the filling, so it can come out a piece at a time.
- Using a spoon, scoop out seeds from the center and discard. Start at the center of the eggplant half and work your way outward.
- Using a knife, remove the seeds and discard, then carefully slice around the edge, leaving a small layer of pulp next to the skin; continue to cut moving in toward the center.
Chop the pulp and set it aside.
Preheat large frying pan (with cover) on low heat.