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.