For the filling: First, chop the mozzarella and put it in a colander (preferably with a weight on it) so as to lose all the liquid. Wash the aubergines, cut them into slices and grill them. Once ready, blend them with smoked scamorza. Then bring the aubergines, the scamorza and the chopped mozzarella into a bowl and dress with a little oil and 2 tablespoons of grated cheese. Keep aside. For the sauce: In a saucepan, brown the diced onion and olive oil. Add the elongated tomato purée with a little water and cook over medium heat. Season the salt and pepper sauce and flavor it with the chopped basil. Composition and cooking: Preheat the oven to a temperature of 250 ° C. Boil the conchiglioni half cooked in plenty of boiling salted water. Drain and let them drain well, spreading them on a cloth. I helped myself with the sac a poche (without the nozzle, otherwise you can help yourself with a teaspoon) filled with the filling and I filled the conchiglioni, arranging them neatly in a baking dish topped with a sauce and grated cheese. Cover with some other sauce and sprinkle with the remaining cheese. Bake in a hot oven for 10 minutes with the baking dish covered with a sheet of foil and another 10 minutes uncovered (the last 4-5 with the grill function). Let them settle for a few minutes and just cool the stuffed conchiglioni before bringing them to the table.