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Baked Eggplant with Tomato, Garlic, and Herbed Breadcrumbs

This roasted dish pairs eggplant with breadcrumbs, garlic, minced and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced Heart friendly Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
87 g Carbohydrates
30 g Fat
21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 418g eggplant 105 kcal
  • 239g crushed tomatoes 76 kcal
  • 54g breadcrumbs 213 kcal
  • 26g olive oil 230 kcal
  • 10g garlic, minced 15 kcal
  • 14g parsley, chopped 5 kcal
  • 12g lemon juice 4 kcal
  • 0.6 tsp (1g) salt 0 kcal
  • 0.3 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. Heat oven to 425F (220C).
  2. eggplantolive oilsaltblack pepper
    Brush eggplant halves lightly with olive oil and season with salt and black pepper. Roast cut-side down on a tray for 15 minutes.
  3. breadcrumbsolive oilgarlicparsley
    Meanwhile, mix breadcrumbs with garlic, parsley, and a drizzle of olive oil.
  4. eggplantcrushed tomatoesbreadcrumbs
    Flip eggplant cut-side up. Spoon crushed tomatoes over the top and sprinkle with the herbed breadcrumbs.
  5. eggplant
    Bake until eggplant is very tender and topping is browned, 12-15 minutes more.
  6. Let rest 2 minutes, then serve warm.

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