| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 8 servings |
Ingredients
- 4 Japanese eggplants, halved lengthwise
- 4 Roma tomatoes, halved lengthwise
- 6 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano leaves
- 1 (14-ounce) can diced tomatoes, drained
- 1/3 cup dried plain bread crumbs
Instructions
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts
| Calories | 345 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 220 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 16 grams |
| Protein | 7 grams |
| Sugar | 14 grams |
Reviews
I’ll start by saying that I have always enjoyed making dishes by Giada but this one is just not good. In fact my family of seven hated it. I thought the tomato part of the recipe was ok but even that was ok at best. For those looking to make this if you read all the reviews you’ll notice most of the only ones who liked it changed their recipes one way or another where as I didn’t and it was terrible.
My husband couldn’t stop raving about this dish. I didn’t have breadcrumbs so I used Panko instead, which added a wonderful crunch to the tomatoes. Didn’t have Roma, so I used regular tomatoes cut in half and removed the seeds to minimize a watery consistency. Did not miss the cheese at all. Baked perfectly. You never disappoint me Giada!
I thought these weren’t too bad. They certainly looked elegant, especially the stuffed tomatoes. While I didn’t think it was outstanding, it’s definitely a nice recipe to have on hand.
My husband got three servings of this dish! And he does not like eggplant! I thought it was cooked too long and next time will not cook at 450 but 350 and cut the time. I did not have the Roma tomatoes so I left them out of recipe. I used a can of chili style tomatoes because it was all I had in the pantry! I also used parmesan cheese to top it off. The eggplant was so bland, but as I said my hubs loved this dish.
This recipe is amazing!!! This is also the first time my family & I have tried eggplant & we are now fans! Thanx Giada
The eggplant and the tomatos require differnet times in the oven. Based on previous reviews, I cooked tthem together for 20 minuts. Eggplant was okay but tomaties were mush. I recommend doing them separately. I cut the recipe in half for the eggplant topping and it was not enough. Add a green onion and herbs de provence to the toppings, they were very good. Will keep the tomato recipe, but doubt I will do the eggplant again.
I made this for my family followed the instructions and it was terrible we all got sick off this dish. There was nothing wrong with the ingredients (not bad rotted or sour) i cooked it like it said and it has to be the worst thing i have cooked and tasted in my life!! Anyone wanting to eat this STOP DONT DO IT!!!!!
Mix parmesan cheese with bread crumbs. Slice italian bread brush with olive oil, bake in oven until light brown. while still warm rub on garlic clove. Top with eggplant & tomato mixture. In small bowl combine fresh minced basil 1tsp virgin olive oil and fresh parnesan cheese Top with small amounts of toppings. Broil 1-2 minutes & serve warm. Every party everyone just raves. First appitzer to be gone in minutes.
I cook a lot of Giada creations and have never been let down until I tried this recipe. The texture was mushy because the cook time was too long or the oven was too hot. Aside from that, there was not much flavor- it could use some cheese or extra seasoning or something.
A refreshing light meal. Very flavorful. It took very little time to make and I had all of the ingredients in the house already. Delicious Great way to have a healthy meal.