Cut the eggplants in half and scoop out the flesh. Dice the scooped-out flesh.

Slice the bacon into 1cm pieces.

Heat olive oil in a pan and sauté the bacon until crispy. Add the diced eggplant flesh and cook until softened.

In a bowl, mix the cooked bacon and eggplant with heavy cream, breadcrumbs, and Parmesan cheese.

Stuff the eggplant shells with the mixture. Sprinkle with salt and pepper, then top with shredded pizza cheese.