A great way to cook eggplant with minimal prep time.
Step 1: Prepare eggplant
Find yourself some nice Chinese or Japanese eggplant. These are the long skinny varieties, easily distinguishable from the globular Italian eggplant. Do not attempt to use Italian eggplant for this dish- the skin is too thick, and the flesh isn't as sweet.
Wash the eggplant, trim off the caps, halve lengthwise, and place them in a greased baking dish. I generally use spray canola oil, and give the cut surfaces of the eggplant another spray to keep them moist in baking.