| 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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