• Preheat oven to 375°F. Remove stems from eggplant and discard. Cut eggplant in half lengthwise. Make small crisscross cuts, about 1/2-inch deep into each cut side.
• Mince garlic and basil; place in small bowl. Season with salt, pepper and 1 tbsp olive oil. Insert cheese pieces into cuts of the eggplant; spread garlic mixture over top.
• In large baking dish, place eggplant in single layer; drizzle with remaining olive oil. Bake for 25 to 30 minutes or until eggplant are nicely browned and cheese is melted and bubbly.

Recipe provided by Chef Mary Ann Esposito