These pesto topped eggplant halves are a Seriously Simple side dish for fish, poultry or meat. They are also good as a first course, quartered and served with a drizzle of tomato sauce.

I am partial to the slender, dark purple eggplant variety. They usually have a milder flavor that is sometimes slightly sweet since they have less seeds than their Globe eggplant cousins. Look for young, shiny, firm eggplants that when pressed leave no impression in the flesh. The best size is about six inches long which is still young enough for a sweet taste.

I don’t bother salting these eggplants because they usually are not bitter. Japanese eggplant is delicious grilled, roasted or stir-fried. Once cooked they have a creamy consistency.

This dish is wonderful for entertaining, since you can prepare the eggplant ahead and it can be served hot or at room temperature on a buffet. For a first course or a side dish, I like to serve two on a plate and crisscross them for a pretty presentation. I have tried this with both basil and sun-dried tomato pesto with equally delicious results. You can find fresh pesto at your market in the refrigerated section.

Crispy Baked Japanese Eggplant

Serves 4

4 Japanese eggplants, halved lengthwise

For the topping:

1/2 cup basil pesto or sun-dried tomato pesto (see recipes or use store-bought)

1/4 cup fresh breadcrumbs or Panko crumbs

...continued