Roasted Mini Eggplant with Parmesan

What You’ll Need:

6 - 8 Great Lakes Organics Mini Eggplants
2 tbsp. kosher salt
1 tbsp. extra virgin olive oil
1 tsp. oregano
1 tsp. thyme
1 tsp. fine sea salt
1 tsp. black pepper
1 tsp. red pepper flakes
½ lemon
¼ cup grated parmesan
¼ cup parsley chopped

The Steps:

Cut the mini eggplant in half lengthwise.
Place the eggplant in a bowl and mix in the olive oil and spices. Squeeze the juice of ½ lemon. Makes sure each eggplant are well covered.
Place the mini eggplant face down on an oiled baking sheet.
Bake at 375°F for 20 minutes.
Remove the eggplant, and place face-up on a platter. Sprinkle with Parmesan cheese and parsley, then serve.
(Optional) We haven’t found this step necessary, however after cutting the eggplant place in colander, sprinkle with Kosher salt, drain for 20 minutes. Wipe the salt from the eggplant and dry with a paper towel.