RECIPES WITH EGGPLANT AND TOMATOES RECIPES

Name: Roasted Eggplants and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 8 servings
Cuisine: italian
Ingredients: 4 Japanese eggplants, halved lengthwise; 4 Roma tomatoes, halved lengthwise; 6 tablespoons olive oil; Salt and freshly ground black pepper; 4 teaspoons minced garlic; 1/2 teaspoon dried oregano leaves; 1 (14-ounce) can diced tomatoes, drained; 1/3 cup dried plain bread crumbs

ROASTED EGGPLANTS AND TOMATOES RECIPE - FOOD NETW…

Roasted Eggplants and Tomatoes Recipe - Food Netw… image

Provided by Giada De Laurentiis Bio & Top Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

Steps:

Preheat the oven to 450 degrees F.
Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Nutrition Facts : Calories 345 calorie, FatContent 22 grams, SaturatedFatContent 3 grams, CholesterolContent 0 milligrams, SodiumContent 220 milligrams, CarbohydrateContent 37 grams, FiberContent 16 grams, ProteinContent 7 grams, SugarContent 14 grams

TOMATO AND EGGPLANT TIAN RECIPE | MELISSA D'ARABIAN | FO…

Tomato and Eggplant Tian Recipe | Melissa d'Arabian | Fo… image

Provided by Melissa d'Arabian : Food Network

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan

Steps:

Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 160, FatContent 11g, SaturatedFatContent 3g, CarbohydrateContent 12g, FiberContent 4g, SugarContent 6g, ProteinContent 5g, CholesterolContent 6mg, SodiumContent 471mg

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