-
Preheat oven to 400 degrees Fahrenheit
-
Line a sheet pan with aluminum foil
-
Cut the eggplants in half
-
Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
-
Add olive oil, salt, and pepper
-
Roast the eggplant in the oven for 30 minutes
-
Remove from oven and let them cool
-
When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
-
For filling:
-
Cut the pulp of the eggplant into small chunks
-
Mix everything in a bowl including the eggplant chunks and check for seasoning
-
Spoon filling onto each half of the eggplant
-
Return the eggplants to the oven and roast for 20 more minutes
-
Add the grated parmesan on top and roast for 10 minutes
-
Remove from oven and enjoy!