Tent the baking dish with foil and bake 60 minutes. Remove the foil then top the eggplants with the remaining 1 cup cheese. Mix the Parmesan with breadcrumbs and melted butter and sprinkle on top. Continue baking another 15-20 minutes until eggplants are tender, the filling is piping hot and cheese is golden.
Garnish with the cilantro or parsley and tomatoes. Serve hot or warm.
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