Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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