Bake the aubergines whole in the oven at 220° c for 90 minutes.
Sauté the garlic and anchovy fillets in oil in half a glass of extra virgin olive oil in a frying pan. Soak the salted anchovy or sardines 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 aubergine flesh (scooped out the halved baked aubergines) which will be very soft.
Check for salt and fill the aubergine shells with the anchovy/sardine mixture, aubergine flesh and tomatoes.
Bake the stuffed aubergines in the oven for 5 minutes at 150° c.
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.