Firstly, start with the preparation of the aubergines: cut them in half and with the help of a knife, start digging them to obtain a surface to fill in.

Keep the extracted pulp aside for the preparation of the filling. At this point, sprinkle your aubergines with salt and extra virgin olive oil and bake them in the preheated oven at 180°C for about 20 minutes.

Meanwhile, prepare the filling: firstly, retake the extracted pulp from the aubergines, reduce them into little cubes and start cooking them in a large pan with a trickle of olive oil, salt and pepper.

Once the cubes are cooked, keep them aside so that they can cool down and prepare the cheese filling.

Take the mozzarella fior di latte and before reducing it into little cubes, drain it well so that it can lose the liquid in excess; cut the Gorgonzola into little pieces.

Now that your aubergines are ready, you can proceed with the filling: after having created a first layer of mozzarella, place down the little aubergine cubes, which in the meantime will have cooled down and finally finish with the other cheeses.

As last layer, sprinkle an abundant handful of grated Grana Padano. At this point, your filled aubergines are ready to be baked at 180°C for about 10-15 minutes. When the surface will be golden brown, take them off the oven and serve them hot, to taste their irresistible and stringy filling.