Baked Garden Eggplant |  |
Ingredients
| 2 | tsp.
olive oil
| | 2 | cloves garlic, minced
| | 1 | medium onion, chopped
| | 1 | tbsp.
tomato paste
| | 1 | medium eggplant, peeled and cut into 3/4-inch cubes (about 1 lb.)
| | 2 | medium tomatoes, cored and chopped
| | 1 | tbsp.
chopped fresh basil leaves
| | 1 | tsp.
oregano leaves
| | 1/4 | tsp.
salt
| | 1 | tbsp.
grated Parmesan cheese
| | 1 | tbsp.
Italian breadcrumbs
|
| |
Directions
 | Heat oven to 400°F. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside. |  | Heat oil in small nonstick skillet over medium heat. Add garlic and onion; cook and stir 1 minute. Stir in tomato paste and 1 tablespoon water. |  | Combine onion mixture and remaining ingredients except Parmesan cheese and breadcrumbs; mix well. Pour into prepared casserole; cover and bake 30 minutes. Stir. Bake 10 minutes longer; stir. Top with Parmesan cheese and breadcrumbs. Reduce heat to 375°F. Bake uncovered 10 minutes or until eggplant is tender. |
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