Tender Eggplant Baked with Olive Oil and Tomatoes

1. 1

   Preheat your oven to 350°F (175°C) and prepare a baking dish.

2. 2

   Slice the eggplants in half lengthwise and scoop out some flesh to create a cavity.

3. 3

   In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft.

4. 4

   Add diced tomatoes, parsley, salt, pepper, and red pepper flakes to the skillet.

5. 5

   Spoon the tomato mixture into the eggplant halves and place them in the baking dish.

6. 6

   Drizzle the remaining olive oil over the stuffed eggplants.

7. 7

   Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.

Per serving