Baked Eggplant

Cut stem end from eggplant and let it rest on a flat surface.  Cut the eggplant in half horizontally the long way.  Generously sprinkle salt on the cut surfaces and let the eggplant sit for at least 30 minutes.  The rinse in cold water and dry.  Cut a deep diamond pattern into the cut surfaces, at least 1" deep, by making parallel cuts about 3/4" apart.  Lightly oil abaking dish and put in the eggplants, cut side up.  Pour olive oil onto the cut surface and work it into the cuts.  About 1/2 cup for both halves. reserve.

Mix breadcrumbs and cheese.  Pound the garlic and the anchovy fillets together (or use a food processor).  Add to the breadcrumbs together with the lightly beaten eggs and the cream.  The final mixture (after it has sat and absorbed the moisture for about 10 minutes) should just hold together when squeezed.  Adjust by adding more breadcrumbs or cream.

Spread the breadcrumb mixture over the entire cut surfaces of the eggplant. Bake in a 350F oven for 1 to 1 1/2 hours  until the eggplant is well cooked and the topping has browned.  Serves 4.