 | | Directions | - Preheat oven to 350°F.
- Cut each eggplant in half lengthwise; turn halves cut-side up. Cut slashes in crosshatch pattern, about 1-inch apart. Drizzle cut sides with olive oil; sprinkle with herb seasoning.
- Place halves on foil-lined baking sheet, cut-sides up. Bake eggplants until soft, about 45 minutes; let cool on baking sheet until cool enough to handle.
- Scrape flesh of eggplant into small bowl; mash lightly; season with salt and pepper.
- Cut 1/2-inch slice off top of each tomato. Spoon out seeds and loose flesh to hollow out shells, leaving 1/4-inch borders all around. Turn tomatoes upside down on paper towel to drain 5 minutes.
- Fill tomato shells with roasted eggplant; top each tomato with 1 tablespoon Parmesan cheese; place on baking sheet.
- Bake until tomatoes are tender and filling is heated through, about 15 minutes. Sprinkle with parsley before serving.
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| Ingredients | | - |  | 3 medium eggplants or 6 small eggplants, stems trimmed |
| - | | 6 tablespoons olive oil |
| - | | 1 1/2 teaspoons dried Italian seasoning |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon fresh ground black pepper |
| - | | 12 medium tomatoes, ripe |
| - | | 3/4 cup shredded Parmesan cheese |
| - | | 1/3 cup chopped fresh parsley |
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