CRISP PARMESAN CRUSTED EGGPLANT WITH BASIL-ARUGULA-GARLIC TOPPING

1️⃣Preheat the oven to 425. Add the butter to a parchment lined sheet pan and place in the oven for 2 minutes to melt.

2️⃣Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan, mix together and pat it down.

3️⃣ Add the eggplant, scored side down and gently push it into the cheese. *Be sure to spread them out a bit* Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.

4️⃣Make the topping by adding all ingredients to a bowl and mixing together.

5️⃣Add the eggplant to a plate and top with the topping.