We have never tried cooking eggplant this way before, simply cooking it in halves. It got gobbled up quickly!
First the eggplants are halved and placed flesh side down on cooking sheets. Salt can be sprinkled on the flesh side to reduce the liquid formed although I used no salt since there is plenty in red sauce. Then the skin is brushed with oil which is why they glisten!
Then broil them on high for 20 minutes. They will come out soft and slightly browned.
Then turn the oven to 400F. Add marinara sauce, bread crumbs and parmesan cheese. Then drizzle with olive oil followed by feta cheese crumbles.
No measurements needed. If you love cheese, put lots on! If you are watching your calories, use less and maybe add tomato slices. The beauty of parmesan and feta is that a little goes a long way in flavor. Same goes for the breadcrumbs.
Bake at 400F until breadcrumbs are toasted. The feta may melt a little.
Thank you for stopping by. Let me know if you try this! ~Val