Oven Roasted Chinese Eggplant

Spring is ending and early baby summer vegetables are aplenty and they are the perfect size for roasting whole. You can use baby Eggplant (Black Beauty or White) , Ichabad (Japanese Eggplant) or as pictured, Chinese Eggplant.
Preheat the oven to 350. Rinse 3 Eggplants, cut down the middle and place on sheet pan, cut side up. Generously top with Olive Oil, S&P to taste, Fresh Oregano and Fresh Basil. If your herbs are clean, which mine were not, don't wash them because as you can see, they turn brown quickly once cut. None-the-less, place in the oven and roast for 45 minutes or until done.
They should be soft all the way through and lightly browned. They can be served hot or room temperature. For serving, place on a platter and pour seasoned olive oil from the pan over eggplant. Heat a 1/4 cup Balsamic Vinegar over medium heat and reduce slightly until it thickens. Drizzle over eggplant and top with Grated Parmesan Cheese. I ate these by scraping the eggplant from the skin although it is all edible.