| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main dishes, Vegetarian, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplant; cut in half lengthwise (about 2 pounds) |
| 1 1/4 |
c |
Slices plum tomato (about 4 tomatoes), (1/4-inch-thick) |
| 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 (1 ounce) |
|
|
Basil sprigs (optional) |
INSTRUCTIONS
Preheat oven to 500 degrees. Cut each eggplant half lengthwise into
l/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, basil,
salt, pepper and garlic. Bake at 500 degrees for 15 minutes; sprinkle with
cheese. Bake an additional 4 minutes or until cheese begins to brown.
Garnish with basil sprigs, if desired. Yield: 8 servings.
CALORIES 112 (43% from fat); FAT 5.4g PROTEIN 3.6g; CARB 15g; FIBER 3.6g;
CHOL 6mg; IRON 1.4mg; SODIUM 238mg; CALC 110mg.
Recipe by: Cooking Light, September 1997, page 134
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997
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