Wash the aubergines and cut them in half lengthways.
Score the cut side of the aubergine in a chunky cross cross pattern. and insert the garlic pieces into the slits.
Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.
Place the aubergine halves into the baking dish, skin side down. Drizzle aubergines with olive oil and sprinkle with salt and pepper.
Bake until tender, about 40 to 50 minutes.
Once baked, remove from the oven and turn on the grill.
Place a tablespoon of pesto on top of each aubergine half, sprinkle the grated cheese over and grill under a medium grill for about 5 to 10 minutes until the cheese has melted.