Ingredients:
4 Japanese eggplants, halved lengthwise
4 roma tomatoes, halved lengthwise
6 tablespoons olive oil
salt & freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14 ounce) cans diced tomatoes, drained
1/3 cup plain dried breadcrumbs, i like italian bread crumbs
Directions:
preheat oven to 450 degrees; line a heavy large baking sheet with foil (Release foil works great).
Cut cross-hatch marks over the cut side of the eggplant; arrange the eggplants and Roma tomatoes cut side UP on the prepared baking sheet; Brush with 2 tablespoons of the oil; sprinkle with salt and pepper.
Whisk 2 tablespoons oil, 2 teaspoons garlic, and 1/4 teaspoon oregano in a small bowl to blend; stir in the can of diced tomatoes; spoon the oil mixture over the eggplants; sprinkle the eggplants with salt& pepper.
Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons garlic, and 1/4 teaspoon of oregano in another snall 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.
Servings: 4-8
Time preparation: 15 min.
Time total: 45 min.