Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 500\u00b0.
Lightly spray or wipe a baking sheet with vegetable oil.
Trim the tops of each eggplant; slice in half lengthwise.
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.
Place the halves on the baking sheet, flesh sides down.
Bake for 15 to 20 minutes, until the eggplants are tender and the skin is shriveled.