Eggplant Parmesan

By charlotteh371

Ingredients

• 1 1/2 tbsp. olive oil, divided
• 1 garlic clove, mnced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper
• 2 (14.5oz) cans no salt added whole tomatoes, undrained and coarsely chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 Japanese eggplants, cut in half lengthwise (about 2 lbs)
• cooking spray
• 1/2 cup grated parm cheese
• 1/3 cup dry breadcrumbs

Preparation

Step 1

preheat broiler.

heat 1 1/2 tsp oil in a medium saucepan over medium heat. add garlic, cook 2 mins or until fragrant, stirring occasionally. add oregano, red pepper, and tomatoes; simmer 5 mins or until thick. add salt and black pepper; keep warm.

place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. brush evenly with remaining 1 tbsp. oil. broil 5mins or until slightly browned and tender. spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tbsp. cheese and about 2 tsp breadcrumbs. broil 5 mins or until cheese is browned.