Cut eggplant into large circles and cut out the middle. Fry in a pan on both sides.
Mix the grated cheese, egg and basil, season to taste and mix well.
Fill the eggplant with the filling and send it back to the pan, periodically turn over and see that the filling seizes inside for about 5 minutes. Turn off the heat and cover, leave covered for a couple of minutes.
Garnish with eggplant and serve some mayonnaise on top before serving.