Baked Eggplant With Tomato and Cheese

• 2 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tablespoon flat leaf parsley, chopped
• 1 teaspoon dried oregano
• salt and pepper
• 1 (400 g) can Italian tomatoes
• 1 tablespoon tomato paste
• 6 long slender eggplants
• parmesan cheese, grated

1. Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes.
2. Set aside.
3. Preheat oven to 180 degrees celcius.
4. Halve eggplants lengthwise.
5. Heat the other half of the olive oil and gently fry the eggplant for 7 minutes.
6. Place eggplants in baking dish.
7. Place tomato mixture on top and sprinkle with cheese.
8. Bake in oven for 30 minutes.
9. Serve hot or cold.

olive oil, onions, garlic, flat leaf parsley, oregano, salt, italian tomatoes, tomato paste, long slender eggplants, parmesan cheese

Taken from www.food.com/recipe/baked-eggplant-with-tomato-and-cheese-127464 (may not work)