Parmesan Eggplant - cooking recipe

Ingredients

1 (1 1/2 to 2 lb.) eggplant
4 to 5 Tbsp. butter, at room temperature
3 Tbsp. grated Parmesan cheese
salt to taste
freshly ground pepper to taste
chopped parsley (for garnish)

Preparation

Preheat oven to 400\u00b0.
Peel eggplant and trim off the ends. Cut the eggplant into 6 to 8 slices, each about half an inch thick.
Blend the butter and cheese and spread the eggplant slices on both sides with the mixture.
Sprinkle with salt and pepper. Arrange the slices on a baking sheet in one layer.
Bake 15 to 20 minutes or until tender throughout.
Serve sprinkled with chopped parsley.
Serves 4.