Preparation 1. Preheat the oven to 400°F. 2. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender. 3. Remove the eggplants from the oven. Divide the marinara over the eggplant. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Giada De Laurentiis shares her healthy eggplant Parm recipe Play Video - 4:12 (currentTime)) { %> Your video begins in %"> Options English Off