Hard to know what ingredients you have on hand.
This is a traditional italian way to make eggplants
barchette di melanzane
You need the thin eggplants for this, really, but you can also do them with the more rounded kind you might have found.
remove the stem part
slice in half lengthwise. Then cut with a small sharp pointed knife in cross-hatching that goes deeply into the flesh but doesn;t pierce the other side. They should be half an inch apart
You should be able to press on teh edges and the cuts will open up
salt and pepper them
Separately take a couple of slices of stale bread (you really would need artisan style bread, that gets dry when stale, not moldy!)
wet well in water, and squeeze, then crumble.
add per eggplant:
a smashed garlic clove,
5 or 6 stalks of parsley,
some fresh basil (a few leaves) or origano or thyme
a couple of anchovies, washed (the best are the kind that are preserved in salt, rather than oil, and you have to take out the spine, otherwise the regular oil-packed kind are ok if you can;t find the others.
a few gaeta olives or if you can't get those, greek or italian type dark olives
enough oil to wet the bread (dont be stingy - good olive oil is necessary)
salt and pepper
press on the edges of the eggplant to make the cuts open up and press the filling into them deeply, and let some stay on top
Put a little oil on the bottom of a baking dish that is just big enough to hold them. Lay them cut side up on the dish, packed side by side. Cover with foil or parchment paper.
bake at 350-400 until you can pierce them easily with a knife. Uncover and cook some more till the top shows some color.
and here are a couple of other simpler recipes:
simple grilled eggplants marinated
Slice eggplants in 1/2 inch slices
grill on a barbecue, or on a grill pan till they show the black lines of the grill
marinate for about an hour, or more in a dish layering them with
good olive oil
salt
pepper
crushed garlic
parsley
origano or basil
These are great additions to sandwiches
Grilled eggplant with mozzarella and tomato
Slice and grill eggplant as above without marinating
lay on a baking sheet that has been more than filmed with good olive oil then turn each one so both sides are oiled
Lay on top of each a slice of very good ripe tomato and
a slice of mozzarella
some basil, salt, pepper and a drizzle of olive oil
bake in the oven till the cheese begins to melt  |