Eggplant Oreganata

Mini Eggplant Oreganata

1 Dozen Mini Eggplants – Stems removed and cut in half lengthwise

1 Cup Cherry Tomatoes

3/4 Cups Extra Virgin Olive Oil 

¾ tsp. Salt

½ tsp. Pepper

½ Cup Italian Style Bread Crumb (See the recipe on our website for homemade version, but can use store bought)

Preheat the oven to 400 degrees.  In a shallow 9 inch baking pan (I use Pyrex) put the eggplant and the tomatoes.  Toss with ½ cup of olive oil, salt and pepper.  Make sure the skin side is down for each piece of eggplant and put in the oven for about 35 to 40 minutes until the eggplant is cooked through. In a bowl combine the bread crumbs with ¼ cup of olive oil.  Take the eggplant mixture out of the oven.  Spread the bread crumb mixture evenly over the top of the veggies. Put them back in the oven for another 10 minutes until the breadcrumbs are nice and toasty.  Take out and serve.

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