1. In the large eggplant, make four even slits from top to bottom around the eggplant but not all the way through the middle.
2. Stuff with a mixture of cheese, bread crumbs, garlic, basil and enough olive oil to hold everything together.
3. Lightly fry the stuffed eggplants in olive oil on all sides.
4. Make a good spaghetti sauce. About 1/2 hour before serving the sauce put the stuffed eggplants in the sauce and simmer. Remove the eggplants and cut into about 2 1/2 cm slices. Spread them over a long dish and spoon the sauce over the top. Grate a little more cheese.