Roasted Eggplant with Tomato Butter

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

2. Place the first eggplant half on a cutting board with two butter knives or chopsticks on either side of the eggplant halves and make thin slices throughout, about ¼ inch in thickness. Repeat this process for the second half.

3. Bring a wide pan with about 1 inch of salted water and a steamer basket to a boil, then add the eggplant and cover. Steam for 7-8 minutes, then remove and place on a paper towel to drain any excess water.

4. While the eggplant steams, make the butter. Add the butter to a small dish with the tomato paste and honey and mix. Then add the oil, salt, and garlic powder and mix until well combined.

5. Place the eggplant halves onto the sheet pan, then use a small spoon to add a small amount of the butter to each crevice of the eggplant. The eggplant will be warm so it should melt right into each layer.

6. Place the eggplant into the oven for about 20-22 minutes, then broil for 1-2 minutes to crisp the top.

7. Plate the eggplant, top with Parmesan, fresh basil, and pine nuts. Add pepper to taste.