Aubergines au Parmigiana (Baked Eggplant Parmigiana)

From http://inthekitchenwithkath.com

(Adapted from a recipe in Pierre Franey’s 60 Minute Gourmet)

Serves 4

1 1½-2 pound eggplant

4-5 tablespoons butter at room temperature

3 tablespoons grated Parmesan cheese

Salt

Pepper

Chopped parsley for garnish (optional)

1. Preheat oven to 400˚.

2. Wash the eggplant and trim off the ends. Slice the eggplant into ½-inch slices.

3. Combine the butter and Parmesan cheese; spread the mixture on both sides of the eggplant. Sprinkle both sides with salt and pepper.

4. Bake on a baking sheet for 15 – 20 minutes, until tender. Sprinkle with parsley, if desired.