Cheese-and-Eggplant-Stuffed Fish Fillets in Tomato Sauce

Roast the eggplants over an open flame until soft. Remove from heat and allow to cool.

Cut the eggplants in half and scrape out the insides with a spoon. Chop coarsely and transfer to a bowl. Add remaining ingredients and mix.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut three sheets of Gefen Parchment Paper in half and place one half on your work surface.

Place one fillet half on the parchment paper, skin-side down.

Sprinkle with a bit of salt and pepper, and add two heaping tablespoons of stuffing. Cover with the second fillet half, skin-side up. Sprinkle top with salt and pepper and place a cube of butter on top. Fold the parchment paper to form a sealed package and transfer to a baking pan.

Repeat with remaining fish fillets and filling. Bake fish envelopes for 15 minutes.

Remove from the oven and open the parchment paper. Turn the oven to broil and broil the fish for three minutes, until lightly browned.

Meanwhile, melt the butter in a saucepan and sauté garlic until golden.

Add tomato cubes and steam five minutes. Add water, salt, and pepper. Cook 10 minutes, and then remove from heat and add basil.

To serve: Place the fish on plates and pour three tablespoons of sauce over each portion.

Optional: Purée sauce until smooth.