Eggplant stuffed with rice: the recipe for a stringy and tasty appetizer

Ingredients :
2 LONG AND ROUND AUBERGINES of about 800 gr
CARNAROLI OR VIALONE NANO RICE 200 gr
TOMATO PULP 300 grams
GOLDEN ONION 1/2
WHITE WINE 150 ml
BOILING WATER OR VEGETABLE BROTH about 500 ml
FREE PARMESAN 5 tablespoons
PROVOLA A DUBETTI 200 gr