Aunt Jane's Eggplant Oreganato
entree
- 1 eggplant
- canned plum tomatos (crushed with a fork or blendered) or marinara sauce (a good use for leftover sauce)
- salt, pepper
- olive oil
- minced garlic
- basil, oregano
- grated Parmeggiano
- Set the oven to 350.
- Slice the eggplant in half lengthwise. Score the eggplant in a grid pattern (cut about 1/2 through the eggplant, leaving the skin completely intact).
- Put each half in a fish dish or any dish that is a close fit. If the dish is too big, the eggplant will dry out.
- Sprinkle with olive oil, salt, and pepper.
- Cover with tomatoes.
- Sprinkle with basil and oregano, crushing the herbs in your hand if you're using dried herbs.
- Sprinkle with garlic.
- Sprinkle again with a little olive oil, and then the Parmeggiano.
- Bake until the eggplant is lightly browned and tender.
- The recipe says this tastes just like pizza - it doesn't to me, but it still tastes very good, and also makes a great eggplant sandwich with a little mozzarella.
<Servings: 2