Oct 6, 2009
Baked Garden Eggplant
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
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