Roasted Baby Eggplants
Serves 6 as a side
6 baby eggplants, about 3 inches in size
1/2c plain bread crumbs
2 Tablespoons grated parm
1 Tablespoon fresh parsley, chopped
1 Tablespoon olive oil
salt and pepper, to taste
Preheat oven to 400F.
1. Cut stems and halve eggplants. Arrange cut side up on a baking sheet or in a casserole. Season with salt and pepper.
2. Mix breadcrumbs, cheese, herbs, salt and pepper. Top eggplants with mixture. Drizzle with olive oil.
3. Bake eggplants for 20-25 minutes until tender and bread crumbs are browned.