The Iman Fainted (Baked Eggplant)
rec.food.veg.cooking/Ann Woods (1998)

A traditional eggplant recipe is "The Iman Fainted" (because the dish is so good).

You chop onions, tomatoes, Italian parsley or cilantro, some fresh basil, garlic if you want.

Saute the onions until soft, add tomatoes and garlic, cook until fairly dry.

Cut whole eggplants in half (and we're among the "you don't have to salt most eggplant" school, since eggplants aren't as bitter as they once were), put in a buttered baking dish.

Mix the onion mixture with the parsley/cilantro and basil (add some pepper if you want), mound on top of the eggplant halves, top with bread crumbs that you've toasted with some butter and garlic (again, optional).

Pour about a half cup of boiling water in the bottom of the pan, cover tightly with foil, and bake at about 350 degrees F for about 50 minutes.

Remove foil, continue baking for another 15 or 20 minutes or so.