Wonderful Walleye & Roasted Eggplant and Tomatoes

So it's ICE FISHING time at the Sodahl household - and Sir Ross has been catching some walleye lunkers this year :)  Figured we would cook some up - so we found this recipe online and thought we would try it out.  It was pretty good -- I'm still looking for the perfect walleye breading though (any ideas ?!)  The eggplant was actually REALLY good (we added feta cheese on top....), however the skin of the eggplant kinda grossed us out after we ate it ...ha ha

Wonderful Walleye

Ingredients:
Walleye Fillets
1 bottle Caesar salad dressing
soda crackers, crumbs (I used a meat tenderizer to crush up the crackers)
Parmesan cheese

Marinate fillets in dressing 30 minutes at least.  Mix equal parts of cracker crumbs and Parmesan cheese.  (Check out the lovely Pampered Chef mixing trays - I use these for anything that coats food.  Breadcrumbs on chicken....cracker crumbs on fish.....butter in one / crumbs in the next....it's nice to just go down the row and keep ingredients separate.)  Coat fillets with cracker mixture.  Bake on greased pan 12-15 minutes at 500 degrees.

Roasted Eggplant and Tomatoes

                                                  4-8 servings (for 2 people - only need 1 eggplant)

Ingredients:

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
4 teaspoon minced garlic
1/2 teaspoon dried oregano
1 (14 1/2) can diced tomatoes in juice, drained
1/3 cup plain dried bread crumbs

Preheat the over to 450 degrees.  Line a large, heavy baking sheet with foil.  Cut crosshatch marks over the surface of the eggplants.  Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet.  Brush with 2 tablespoons of the oil.  Sprinkle with salt and pepper.

In a small bowl - whisk 2 tablespoons of the oil, 2 teaspoons of the garlic, and 1/4 teaspoon of oregano to blend.  Stir in the diced tomatoes.  Spoon the mixture over the eggplants.  Sprinkle the topping with salt and pepper.

In another small bowl, stir in the bread crumbs, the remaining 2 tablespoons of oil, 2 teaspoon of garlic, and 1/4 teaspoon or oregano to blend.  Sprinkle the bread crumb mixture over the Roma tomatoes.

Bake until the veggies are tender and the bread crumb topping is brown, about 30 minutes.