Eggplant, tomatoes, and basil are made for each other!
|4 T||olive oil (divided)|
|1||eggplant (large, halved lengthwise)|
|1 t||salt (divided)|
|1||onion (thinly sliced)|
|14 oz||tomatoes (diced, canned)|
|1⁄4 c||parsley (fresh, chopped)|
|2 T||basil (fresh, chopped)|
Preheat oven to 400˚F.
Drizzle a 9x9-inch baking dish with 2 tablespoons of the olive oil. Place the eggplant, cut side up, in the baking dish and sprinkle with 1/2 tsp of the salt. Set aside.
Heat the remaing olive oil in a skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. With a slotted spoon, transfer the onions to a mixing bowl and combine with the diced tomatoes, basil, parsley, and remaining salt. Scoop the tomato and onion mixture onto the eggplant. Cover the baking dish with foil and bake for 10 minutes.
After 10 minutes, baste the eggplant with the juices that have collected in the baking dish, and cover and return to the oven for another 15 minutes. Baste once more, and bake uncovered, until the eggplant is tender, about 20 more minutes.
Serve hot and enjoy!