b'WHAT YOU NEED TO DO:Line two 18 x 13-inch baking sheets with parchment paper. Dry the cut surfaces of the 6 eggplant halves and brush a thin film of oil over the parchment and the entire cut surface of each eggplant half, using 3 tablespoons of the olive oil. Place the eggplant halves on the baking sheets, cut side down, and roast in the preheated oven 45 to 55 minutes. The eggplants are completely cooked when they dent easily as you poke the skin. Do not cook them more than 1 hour, as they burn easily once they are cooked.'