I bought the mini eggplants earlier that day at the Pinecrest Gardens Farmers Market. I think they cost $2.00 for five of them. After washing, de-steming and cutting the eggplants in half, I baked them in the oven at 350 degrees for 25 minutes. While they were cooking, I sauteed chopped garlic in olive oil (from Greece) for about five minutes. Once the eggplant was done, I poured the olive oil/garlic on top and sprinkled freshly grated parmesan cheese.
Voila! My Mini Roasted Eggplant was a success and made for a great appetizer before our Italian inspired dinner.