Eggplant Parmesan
Total Time: 30 minutesYield: 4 Servings
Source: Cooking Light, May 2006
Category: Vegetable
Ingredients
1 1⁄2 tablespoon Olive Oil4 cloves Garlic (minced)
1 teaspoon Dried Oregano
1⁄4 teaspoon Crushed Red Pepper
19 ounces Whole Tomatoes (undrained and coarsely chopped)
1⁄4 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
4 whole Japanese Eggplants (cut in lengthwise)
1⁄2 cup Parmesan Cheese (grated)
1⁄3 cup Breadcrumbs
Directions
- 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 side 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. Serve immediately with pasta on the side.