1. Preheat oven to 450 degrees Fahrenheit. 2. Place eggplants cut side down on a lightly oiled foil lined baking sheet. 3. until it is very tender and lightly on top and and bottom, about 45 minutes. 4. Mean while heat olive oil in a large Dutch oven over medium heat. 5. Add onion and saute for 5 minutes. 6. Add garlic and cook for 1 more minute. 7. Scoop eggplant flesh from the skins, discard skins. 8. Chop flesh roughly and to the pan with the tomatoes, water, and salt. 9. Bring to a boil over medium heat. 10. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. 11. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4. ---------------------------------------------------------------------------
Nutrition
Ingredients
