Seriously Simple: Crispy, baked Japanese eggplant is a simple, versatile dish
2 tablespoons freshly grated Parmesan Cheese
Freshly ground black pepper
1. To prepare topping: Combine the pesto, breadcrumbs, cheese and black pepper in a bowl and mix to a smooth paste.
2. Preheat oven to 3500 F. Place eggplant halves on a parchment paper lined baking sheet. Prick the flesh to allow herbs to penetrate.
3. Spread paste evenly on top of eggplant halves. Bake for 40 to 45 minutes or until tender and top is lightly browned. Serve immediately.
Advance Preparation: The eggplant can be prepared up to 2 hours ahead through Step 3, covered and kept in at room temperature before serving. If you want to serve them hot, bake for 35 minutes and finish baking for 10 minutes or so until hot.
Basil Pesto
Makes about 1 to 1 1/2 cups
2 medium garlic cloves
2 cups medium-packed fresh basil leaves (about 2 medium bunches)
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