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

1. Preheat oven to 400°. In a small bowl, mix together olive oil, Parmesan, parsley, garlic, salt, and pepper.
2. 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.
3. Wrap each eggplant in foil, place on a large baking sheet, and bake until tender and melty, 1 hour.
4. Let cool 5 minutes before serving.