Roasted Eggplants and Tomatoes

• 4 Japanese eggplants, halved lengthwise
• 4 roma tomatoes, halved lengthwise
• 6 tablespoons olive oil
• salt & freshly ground black pepper
• 4 teaspoons minced garlic
• 12 teaspoon dried oregano leaves
• 1 (14 ounce) can diced tomatoes, drained
• 13 cup plain dried breadcrumbs, i like italian bread crumbs

1. preheat oven to 450 degrees; line a heavy large baking sheet with foil (Release foil works great).
2. Cut cross-hatch marks over the cut side of the eggplant; arrange the eggplants and Roma tomatoes cut side UP on the prepared baking sheet; Brush with 2 tablespoons of the oil; sprinkle with salt and pepper.
3. Whisk 2 tablespoons oil, 2 teaspoons garlic, and 1/4 teaspoon oregano in a small bowl to blend; stir in the can of diced tomatoes; spoon the oil mixture over the eggplants; sprinkle the eggplants with salt& pepper.
4. Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons garlic, and 1/4 teaspoon of oregano in another snall bowl to blend; sprinkle the bread crumb mixture over the Roma tomatoes.
5. Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

japanese eggplants, roma tomatoes, olive oil, salt, garlic, oregano, tomatoes, breadcrumbs

Taken from www.food.com/recipe/roasted-eggplants-and-tomatoes-108970 (may not work)