1/2 Eggplant, 1 Egg, Panko Bread Crumbs, Italian parsley, tomato paste, ricotta.
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. Beat egg, dip eggplants scored face in egg and then coat with breadcrumbs. Bake in the oven 400 for 1hr.
Spread tomato paste in stripes on plate. Place eggplant on top, sprinkle with freshly ground pepper and parsely. Serve with a scoop of ricotta on the side.