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Preheat the oven to 425. Add the butter to a parchment lined sheet pan and place in the oven for 2 minutes to melt.
Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan, mix together and pat it down.
Add the eggplant, scored side down and gently push it into the cheese. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
Make the topping by adding all ingredients to a bowl and mixing together.
Add the eggplant to a plate and top with the topping.
Tags: starinfinitefood