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Categories:
olive oil garlic oregano red pepper salt salt freshly ground black pepper Japanese eggplants cooking spray Parmesan cheese breadcrumbs
Viewed: 20 - Published at: 4 years agoIngredients
- 1 1/2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
- Cooking spray
- 1/2 cup grated Parmesan cheese
- 1/3 cup dry breadcrumbs
Method
- Preheat broiler.
- Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes 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 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.
