Name: Eggplants with Parmesan Cheese
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 1/2 tablespoons olive oil; 1 clove garlic, chopped; 1 tablespoon dried oregano, ground; 5 tomatoes, peeled and seeded, cut into cubes; 1 pinch dried árbol chile; salt; pepper; 2 eggplants, halved; spray oil; 1/2 cups Parmesan cheese

Preparation

40 mins

Low

Preheat the oven to 180 ºC. Heat half of the olive oil in a skillet.

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