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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Japanese eggplants are thinner and longer than the globe eggplants found in most grocery stores. Look for this variety at an Asian market if your supermarket does not carry it; substitute two (one-pound) globe eggplants if the Asian variety is not available. One serving of this Italian classic constitutes about two cups of Nunes's vegetable allotment-most of her vegetables for the day. Ingredients:
1 1/2 tablespoons olive oil, divided |
1 garlic clove, minced |
1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 japanese eggplants, cut in half lengthwise (about 2 pounds) |
cooking spray |
1/2 cup grated parmesan cheese |
1/3 cup dry breadcrumbs |
Directions:
1. Preheat broiler.
2. Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes or until thick. Add salt and black pepper; keep warm.
3. Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.
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