Preheat your oven to 425 degrees F
Prepare a baking sheet with parchment paper and pierce your eggplants in multiple places with a fork or sharp pointed knife and place on the baking sheet
Bake for about 50 -60 minutes until they start to shrivel and are very soft when pierced
Remove them from the oven when done and place the baking sheet on a wire cooling rack to let the eggplants cool enough to handle
Cut each eggplant in half lengthwise and scoop out the inside into a bowl