Make the unpeeled melanzane in salted water in about Twenty min (this way the melanzane will not soak up the oil later).
Cut the zucchini in half lengthwise. Scrape out the flesh with a baller (“Parisienne cookie cutter”) or spoon and then chop into small pieces.
Remove the skin from half of the cooked melanzane and then coarsely chop the flesh.
Sauté the onion in a frying pan with the olive oil (1), add the chopped zucchini and melanzani, season with salt (not too strong, you will add parmesan later) and pepper, steam for five minutes, then cool slightly.
Preheat the oven to 220 °C (hot air 200 °C, gas mark 3).
Add the parsley, basil and lemon zest to the sautéed mixture and mix well. Finely grate the Parmesan cheese and add to the mixture with the egg. Season well with salt and freshly ground pepper and fill the hollowed zucchini halves with it. Bake in the oven for about fifteen minutes.
Cut the remaining cooked melanzani in half lengthwise and sauté in a frying pan with the olive oil (2). Remove the skin from the garlic, press it smooth and add it to the frying pan with thyme sprigs. Toss everything for a few minutes.
Arrange the zucchini halves with the fried eggplant slices.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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