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Baked Eggplant with 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. In a mixing bowl, combine breadcrumbs, thyme, marjoram, lemon zest, pepper, salt, and 1 tablespoon olive oil.
  3. Rinse and pat dry eggplant and place on a sheet pan. Top with breadcrumb mixture and tomatoes, and drizzle with olive oil. Bake in a hot oven until lightly colored, about 10-15 minutes. Remove from oven and serve.
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