| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| 1 1⁄2 | Tablespoon | Olive Oil |
| 4 | Clove | Garlic (minced) |
| 1 | Teaspoon | Dried Oregano |
| 1⁄4 | Teaspoon | Crushed Red Pepper |
| 19 | Ounce | Whole Tomatoes (undrained and coarsely chopped) |
| 1⁄4 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 4 | Japanese Eggplants (cut in lengthwise) | |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
| 1⁄3 | Cup | Breadcrumbs |
1.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.
2.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.
3.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.