Dried or fresh thyme leaves
Halve the eggplants vertically and score in a diamond pattern. Sprinkle with salt and allow to rest for about 30-40 minutes, then gently squeeze to eliminate the accumulated water. Dry with a paper towel, then sprinkle with thyme leaves and roast, cut side down, for 30 minutes in a 400 F oven. Serve with the parsley and vinaigrette.