1/2 Eggplant, High Quality Marinara, Ricotta Cheese, Pesot, Italian Parsley, Tomato Paste.
Cut the eggplant in half lengthwise, score the inside with diagonal crosshatches, and salt heavily. Let sit for 30 mins so osmosis draws water out. Wash salt off, squeeze excess water out.
Spread olive oil on eggplant. Bake in the oven 400 for 1hr. Heat marinara on stovetop.
Stripe serving plate with ricotta, place eggplant in center. Top with marinara, parsley, freshly ground pepper.