2 medium-size eggplants, unpeeled
1 Tbsp. Frank Davis Sicilian Seasoning
1 Tbsp. Frank Davis Vegetable Seasoning
1 cup extra virgin olive oil
2 cups shredded Parmesan cheese
1 loaf garlic bread
First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally—slather it on!).
Now with the cut sides facing upward, sprinkle each eggplant half with both the Sicilian and vegetable seasonings. Then turn them over and place them cut-size down on a shallot baking sheet.
Then slide them onto the center rack into a preheated 400-degree oven and bake them for about 20 minutes (or until the eggplants feel tender to the touch). At this point slide them out of the oven, turn them over so that they’re cut-side up again, brush them once more with the olive oil, generously top each half with the shredded Parmesan, and return them to the oven to bake for another 15 minutes or so (or until the eggplant has semi-collapsed and the cheese and browned and turned crusty).
When they’re done, remove them from the oven and serve them immediately with hot, toasty, garlic bread and a glass of chilled Chianti.
Chef’s Notes: If you’d like a really neat snack to munch on while sitting in front of the TV, cook a couple extra eggplants, stash them in the fridge, and serve them up cold with a stack of pita bread chips and a paper-thin slice of Romano.