Eggplant Parmesan

• 2 small eggplants (about 1 1/4 lb. each)
• freshly ground sea salt
• freshly ground pepper
• 1/3 c. seasoned bread crumbs
• 1/4 c. freshly grated Parmesan
• 3 Tbsp. finely minced fresh basil
• 2 Tbsp. finely minced fresh parsley
• 3 garlic cloves, finely minced
• 2 tsp. unsalted butter

1. Preheat the oven to 500u0b0.
2. Lightly spray or wipe a baking sheet with vegetable oil.
3. Trim the tops of each eggplant; slice in half lengthwise.
4. Make 2 deep, lengthwise slashes into the flesh of each half, being careful not to cut through the skin. Season with salt and pepper to taste.
5. Place the halves on the baking sheet, flesh sides down.
6. Bake for 15 to 20 minutes, until the eggplants are tender and the skin is shriveled.

eggplants, salt, freshly ground pepper, bread crumbs, freshly grated parmesan, fresh basil, parsley, garlic, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227424 (may not work)