Ingredients for 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
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How to Make 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
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Side Dishes Vegetables Oven Easy Diabetic Dinner Party Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes Taste Mood Savory Equipment Presentation Served Hot
