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Baked Eggplant with Herb Breadcrumbs and Cherry Tomatoes



4 small elongated eggplants

1 cup breadcrumbs

1 teaspoon fresh thyme

1 teaspoon fresh marjoram

Zest of 1 lemon

Freshly ground black pepper

Kosher salt

2 tablespoons olive oil, divided

1 cup fresh cherry tomatoes cut in half


  1. Split eggplants in half lengthwise and salt. Let sit for 1 hour.
  2. Preheat oven to 450 degrees.
  3. In a mixing bowl, combine breadcrumbs, thyme, marjoram, lemon zest, pepper, salt, and 1 tablespoon olive oil.
  4. Rinse and pat dry eggplant and place on a baking sheet pan. Top with breadcrumb mixture. Add tomatoes, drizzle with olive oil, and bake in a hot oven until lightly colored, about 10–15 minutes.
  5. Remove from oven and serve.
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