Stuffed eggplants with a crispy crust

Ingredients:

• 4 eggplants, cut in half lengthwise
• 4 tomatoes, halved lengthwise
• 6 tbsp. l. olive oil
• 4 tsp chopped garlic
• 1/2 teaspoon dried oregano leaves
• 1 can (400 g) coarsely chopped canned tomatoes, drained
• 1/3 cup breadcrumbs

Preparation:

1. Preheat oven to 230°C.
2. Line a large baking sheet with foil. Make a lattice pattern on the cut side. Place the eggplants and Roma tomatoes cut side up on the baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
3. In a small bowl, combine 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano. Add the canned tomatoes and toss to combine. Season with salt. Spoon the mixture over the eggplant. Season with salt and pepper.
4. In another small bowl, mix together breadcrumbs, the remaining 2 tablespoons oil, 2 teaspoons garlic, and 1/4 teaspoon oregano. Sprinkle the mixture over the Roma tomatoes.
5. Bake until the vegetables are tender and the breadcrumb topping is golden brown, about 30 minutes.