Stuffed Eggplant

2 Italian Eggplants
- cut in half length wise. Cut 3 long scored through each half. Sprinkle with salt. Let sit in colander for 30 minutes.

Make Stuffing (approximations)
- 3 garlic cloves, chopped
- 2 T olive oil
- hand full fresh parsley, some fresh rosemary
- 1/2 t salt
- 1/2 C breadcrumbs

Rinse eggplant under cold water, and pat dry.

Stuff slits with breadcrumb mixture. Drizzle with oil.

Bake 45 minutes at 350º

* Also add : rough chopped garlic, sun dried tomatoes, pinenuts