Roasted Eggplants And Tomatoes Receita

Elevate your veggie game with this irresistible recipe for Roasted Eggplant and Tomatoes! Perfectly roasted eggplant and juicy Roma tomatoes are topped with gooey mozzarella cheese for a vegetarian dish that's bursting with flavor. Simple to make, yet incredibly satisfying – this recipe is a must-try for eggplant lovers and anyone looking for a delicious, easy weeknight meal.

Preparo 20 min

Cozimento 45 min

Calorias 387.9 kcal

Proteína 16g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Roasted Eggplants And Tomatoes

Japanese Eggplants
1 pint Roma tomatoes, halved
Olive Oil
Salt & Freshly Ground Black Pepper
4 teaspoons minced garlic
Dried Oregano Leaves
Diced Tomatoes
Dried Breadcrumbs

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Roasted Eggplants And Tomatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Roasted Eggplants And Tomatoes

Preheat oven to 450°F (232°C).
Line a large baking sheet with foil.
Cut 1 large eggplant into 1-inch thick slices. Score the cut side of each slice in a cross-hatch pattern.
Cut 1 pint Roma tomatoes in half.
Arrange eggplant and tomato halves cut-side up on the prepared baking sheet.
Drizzle 2 tablespoons olive oil over the vegetables.
Season generously with salt and pepper.
In a small bowl, whisk together 2 tablespoons olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon dried oregano.
Add 1 (14.5 ounce) can of diced tomatoes (undrained) to the oil mixture and stir to combine.
Spoon the tomato mixture evenly over the eggplants.
Season the eggplants again with salt and pepper.
In a separate small bowl, combine 1/2 cup breadcrumbs, 2 tablespoons olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon dried oregano.
Sprinkle the breadcrumb mixture evenly over the Roma tomatoes.
Bake for 30-35 minutes, or until the vegetables are tender and the breadcrumbs are golden brown.
Remove from oven and top with 4 ounces fresh mozzarella slices.
Let rest for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

75g

Fat

15g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins European Italian Mediterranean American Healthy Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Perguntas frequentes

Quanto tempo leva para fazer Roasted Eggplants And Tomatoes?

Roasted Eggplants And Tomatoes leva cerca de 65 minutos do início ao fim — aproximadamente 20 minutos de preparo e 45 minutos de cozimento.

Quantas calorias tem Roasted Eggplants And Tomatoes?

Roasted Eggplants And Tomatoes tem aproximadamente 387.9 calorias por porção, com cerca de 16 g de proteína, 15 g de carboidratos e 33 g de gordura.

De quais ingredientes preciso para Roasted Eggplants And Tomatoes?

Os principais ingredientes de Roasted Eggplants And Tomatoes são Japanese Eggplants, Roma Tomatoes, Olive Oil, Salt & Freshly Ground Black Pepper, Garlic, Dried Oregano Leaves. Veja a lista completa com as medidas acima.