Melanzane arrostite all’aglio

• 2 garlic cloves
• 2 long, firm large eggplants
• salt
• pepper

Finely chop the garlic. Trim away the green tip from each eggplant, then halve the eggplants lengthwise. Remove and discard any seeds and make deep incisions in a grid pattern in the cut side of each half. Sprinkle the incisions with the chopped garlic, then season generously with salt and pepper. Put the eggplants, cut side up and very close together, in a baking pan. Drizzle the oil over the