Bring a large pot of salted water to a boil for the conchiglioni.

In a skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the mixed ground meats. Season with salt, black pepper, and chopped parsley. Cook for about 15 minutes, stirring occasionally.

Pour in the white wine and let it evaporate. Add the tomato purée and simmer for about 1 hour.

Wash and trim the eggplants. Cut them in half, then into slices (reserve a few whole slices for serving), then into julienne strips, and finally into small cubes. Set aside.

In another skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the eggplant. Season with salt, black pepper, and basil. Sauté for about 10 minutes.

Heat a skillet and grill a few eggplant slices. Set aside for serving.

In a bowl, combine breadcrumbs, salt, black pepper, and finely chopped parsley. Mix well and set aside.

Preheat the oven to 400°F (200°C).

In a small skillet, toast the breadcrumbs until golden. Set aside.

Once the sauce is ready, add the eggplant cubes to the pan, then add the bechamel sauce and mix everything well.

Cook the conchiglioni until al dente, then transfer to a large bowl. Drizzle with a little extra virgin olive oil and toss gently to prevent sticking.

Spread a little sauce and some of the seasoned breadcrumbs in a baking dish.

Cut the mozzarella into cubes and add to the pan with the sauce. Mix well.

Using a spoon, fill the conchiglioni with the filling and arrange them in the baking dish as you go.

When all the pasta is filled, sprinkle with more breadcrumbs and bake for about 15 minutes.

After baking, turn off the oven and carefully remove the baking dish using oven mitts. Place it on a countertop.

Let rest for a few minutes.

To serve, arrange the grilled eggplant slices on a serving platter, place the stuffed conchiglioni on top, sprinkle with more seasoned breadcrumbs, and serve.