1 - preheat broiler
2 - heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic, cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes, simmer 5 minutes or until thick. Add salt and black pepper; keep warm.
3 - Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half, top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 5.5mg||2 %|
|Sodium 378mg||13 %|
|Potassium 56.5mg||1 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.4g|
|Protein 5g||7 %|
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Calories per serving: 117
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