Photo: Roasted Eggplants and Tomatoes Recipe
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
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.
Per Serving (based on a 4-serving yield): Calories: 345; Total Fat: 22 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 37 grams; Sugar: 14 grams; Fiber: 16 grams; Cholesterol: 0 milligrams; Sodium: 220 milligrams
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By I LUV PASTA
New Jersey
on August 18, 2011
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I thought these weren't too bad. They certainly looked elegant, especially the stuffed tomatoes. While I didn't think it was outstanding, it's definitely a nice recipe to have on hand.
By alphawoman1_128...
guthrie, 56
on July 17, 2011
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My husband got three servings of this dish! And he does not like eggplant! I thought it was cooked too long and next time will not cook at 450 but 350 and cut the time. I did not have the Roma tomatoes so I left them out of recipe. I used a can of chili style tomatoes because it was all I had in the pantry! I also used parmesan cheese to top it off. The eggplant was so bland, but as I said my hubs loved this dish.
By Teresa74
Republican City, NE
on September 28, 2010
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This recipe is amazing!!! This is also the first time my family & I have tried eggplant & we are now fans! Thanx Giada
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