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

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