Roasted Eggplants and Tomatoes

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 Japanese eggplants, halved lengthwise
  • 4 Roma tomatoes, halved lengthwise
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 teaspoons minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1 (14-ounce) can diced tomatoes, drained
  • 1/3 cup dried plain bread crumbs
Directions
Watch how to make this recipe.
  • Preheat the oven to 450 degrees F.

  • Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.

  • Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.

  • Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.

  • Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.


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