Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 cans no salt-added whole tomatoes (14.5-ounce) 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)
- 1/2 cup grated Parmesan cheese
- 1/3 cup dry breadcrumbs
Preparation
Step 1
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.
Notes: This was very, very easy and a great weeknight meal. Didn't create enough sauce to cover anything to go with it (e.g., pasta) and wasn't nearly as good as "real" eggplant parm, but worth making again for ease of preparation and tasted pretty good. Upped the cheese - adding some mozzarella and asiago.