Ingredients
skinny purple eggplants
2t olive oil
Freshly ground black pepper
Garlic cloves
Plum tomatoes, chopped (or one 8oz can of chopped plum tomatoes)
1T grated Parmesan cheese
1T dried oregano
Steps
Preheat oven to 375.
Cut off stem end of each eggplant, slice into 2-inch chunks and place in casserole
Sprinkle with olive oil and top with freshly ground black pepper
Cut each garlic clove in half and nestle among eggplant pieces
Layer tomatoes atop eggplant and garlic
Top with cheese
Roast for 15 minutes. Turn and continue cooking for another 15 minutes
Top with oregano
www.simplyrecipes.com
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