A recipe for oven-baked eggplant and tomatoes from a famous Italian-American chef and host of a television show “Giada at Home” by Jada de Laurentis. Cooking this dish does not It will take a lot of time, and the result will exceed all expectations. it tasty and fragrant dish perfect for a light summer dinner. Nutritional value of one serving: (4-8 total) Calories 345, total fat 22 g., saturated fat g., proteins 7 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 45 мин.Difficulty: easy Servings: 4 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 eggplants cut in half lengthwise
- 4 tomatoes, cut in half lengthwise
- 6 tbsp. l olive oil
- 4 tsp chopped garlic
- 1/2 tsp dried oregano leaves
- 1 can (400 gr.) Canned coarsely chopped tomatoes, drain the liquid
- 1/3 Art. breadcrumbs
Recipes with similar ingredients: eggplant, plum tomatoes, breadcrumbs, oregano
Recipe preparation:
- Preheat the oven to 230 ° C.
- Line a large baking sheet with foil. Make mesh incisions on the cut side. Stack eggplant and rum tomatoes on a baking sheet cut side up. Lubricate 2 tbsp. l oils. Sprinkle with salt and pepper.
- In a small bowl, mix 2 tbsp. l oil, 2 tsp. garlic and 1/4 tsp oregano. Add canned tomatoes and that’s it mix. Season with salt. Spoon the mixture onto the eggplant. Sprinkle with salt and pepper.
- In another small bowl, mix the breadcrumbs, the remaining 2 tbsp. l oil, 2 tsp. garlic and 1/4 tsp oregano. Sprinkle the rum tomatoes with the mixture.
- Bake until the vegetables are soft and sprinkle with breadcrumbs do not brown, about 30 minutes.
