| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetables, Vegetarian | 8 | servings |
INGREDIENTS
| 2 | md | Eggplants; Halved Lengthwise |
| 1 1/4 | c | Plum Tomatoes; Sliced |
| 1 | tb | Olive Oil |
| 1 | tb | Chopped Fresh Rosemary |
| 1 | tb | Chopped Fresh Basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Garlic Cloves; Minced | |
| 1/4 | c | Crumbled Feta Cheese |
| Basil Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 500?. Cut each eggplant half lengthwise into 1/4 inch thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, chopped basil, salt, pepper, and garlic. Bake at 500? for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug 31, 1999, converted by MM_Buster v2.0l.
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