0/5
(0 Votes)
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.
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