Bake the eggplants whole in the oven at for 450F for 90 minutes.
Sauté the garlic and anchovy fillets in oil in half the extra virgin olive oil in a frying pan. Soak the salted anchovy or sardine fillets briefly in the vinegar and add, with the pureed tomatoes, a pinch of salt and 3 mint leaves. Cook for five minutes over medium heat, add the eggplant flesh (scooped out the halved baked aubergines) which will be very soft.
Check for salt and fill the eggplant shells with the anchovy/sardine mixture, eggplant flesh and tomatoes.
Bake the stuffed eggplant in the oven for 5 minutes at 375F.
Put the grated parmesan onto a non-stick frying pan and toast over very low heat until crispy.
Serve with the crispy parmesan and garnish with fresh mint.