Roasted Eggplants and Tomatoes

1. 1

   preheat oven to 450 degrees; line a heavy large baking sheet with foil (Release foil works great).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.