> 3 medium eggplants
> 2 tbsp olive oil
> 1 cup Nature's Promise® Organic Marinara Sauce
> 1/2 (8 oz) fresh mozzarella, thinly sliced
> 1/4 cup Italian style bread crumbs
Preheat oven to 425°F. Cut each eggplant in half lengthwise. Score a crosshatch pattern in each. Brush with oil and sprinkle with salt. Place the eggplant halves cut-side down on a parchment-lined sheet pan.
Roast 30 min., until fully tender. Carefully remove from oven. Increase temperature to 450°F. Using tongs, flip each eggplant over. Top with the marinara sauce, mozzarella, and bread crumbs.
Return eggplant to oven and continue roasting until the cheese is bubbly and the bread crumbs are golden brown, about 5 min.
If desired, top with grated Parmesan.