Roasted Eggplants and Tomatoes

We love eggplant, this is another simple way to fix them. I found that topping the eggplant, after roasting, with slices of Mozzarella cheese is delicious and makes a yummy vegetarian dish.

• Ready In: 45 mins
• Serves: 4-8

Ingredients

• 4  Japanese eggplants, halved lengthwise
• 4  roma tomatoes, halved lengthwise
• 6  tablespoons olive oil
•  salt & freshly ground black pepper
• 4  teaspoons  minced garlic
• 1⁄2 teaspoon dried oregano leaves
• 1 (14 ounce) can diced tomatoes, drained
• 1⁄3 cup  plain  dried breadcrumbs, i like italian bread crumbs

Directions

1. preheat oven to 450 degrees; line a heavy large baking sheet with foil (Release foil works great).
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. 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. 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. Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.