1 (1 1/2 to 2 lb.) eggplant
4 to 5 tbsp. butter at room temperature
3 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Preheat oven to 400 degrees. Peel eggplant and trim off the ends. Cut the eggplant into six to eight slices, each about half an inch thick.

Blend the butter and cheese and spread the eggplant slices on both sides with the mixture. Sprinkle with salt and pepper.

Arrange the slices on a baking sheet in one layer. Bake 15 to 20 minutes or until eggplant is tender throughout. Serve sprinkled with chopped parsley. Yield: 4 servings.