Eggplant Parmesan

• 1 1/2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
• Cooking spray
• 1/2 cup grated Parmesan cheese
• 1/3 cup dry breadcrumbs

1. Preheat broiler.
2. Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes or until thick. Add salt and black pepper; keep warm.
3. Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.

olive oil, garlic, oregano, red pepper, salt, salt, freshly ground black pepper, japanese eggplants, cooking spray, parmesan cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/eggplant-parmesan-4 (may not work)