To serve 6 people

• 6 tomatoes
• 2 eggs
• g. 100 of grated Parmigiano-Reggiano
• butter
• salt
  
  Ingredients for besciamelle souce:
  
  
• g. 50 of butter
• g. 100 of floor
• 1/2 liter of milk

Preparation

Wash the tomatoes well, slice the tops off the tomatoes and extract a little of the pulp.
Make a Besciamella souce adding the Parmigiano-Reggiano cheese at the end, with the salt and the eggs yolks.
Distribute the cheese souce eventy in each tomato and then place the tomatoes in a baking dish.
Cook in the oven at 180° C for around 30 minutes.