Roasted Eggplants and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We love eggplant, this is another simple way to fix them. I found that topping the eggplant, after roasting, with slices of Mozzarella cheese is delicious and makes a yummy vegetarian dish. Ingredients:
4 japanese eggplants, halved lengthwise |
4 roma tomatoes, halved lengthwise |
6 tablespoons olive oil |
salt & freshly ground black pepper |
4 teaspoons minced garlic |
1/2 teaspoon dried oregano leaves |
1 (14 ounce) can diced tomatoes, drained |
1/3 cup plain dried breadcrumbs, i like italian bread crumbs |
Directions:
1. preheat oven to 450 degrees; line a heavy large baking sheet with foil (Release foil works great).
2. Cut cross-hatch marks over the cut side of the eggplant; arrange the eggplants and Roma tomatoes cut side UP on the prepared baking sheet; Brush with 2 tablespoons of the oil; sprinkle with salt and pepper.
3. Whisk 2 tablespoons oil, 2 teaspoons garlic, and 1/4 teaspoon oregano in a small bowl to blend; stir in the can of diced tomatoes; spoon the oil mixture over the eggplants; sprinkle the eggplants with salt& pepper.
4. Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons garlic, and 1/4 teaspoon of oregano in another snall bowl to blend; sprinkle the bread crumb mixture over the Roma tomatoes.
5. Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
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