INGREDIENTS
- 1/3 c. extra-virgin olive oil
- 2 tbsp grated Parmesan
- 2 tbsp chopped fresh parsley
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 medium or 2 large eggplants
- 1 1/2 c. shredded mozzarella
DIRECTIONS
- Preheat oven to 400°. In a small bowl, mix together olive oil, Parmesan, parsley, garlic, salt, and pepper.
- Score each eggplant into a large crosshatch pattern--careful not to cut all the way through. Brush with oil mixture, making sure it gets into the cracks. Then, stuff with mozzarella.
- Wrap each eggplant in foil, place on a large baking sheet, and bake until tender and melty, 1 hour.
- Let cool 5 minutes before serving.