Tomato-Stuffed Roasted Eggplant with Feta
Servings: 0
Ingredients
- 2 medium eggplants cut lengthwise
- 4 whole Roma tomatoes 1/4 inch thick
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh basil chiffonaded
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cloves garlic minced
- 1 ounce feta cheese crumbled
Instructions
- Preheat oven to 500 degrees.
- Line baking sheet with foil and spray with Pam.
- Cut each eggplant half in 1/4 inch half-moon shapes. Line up on baking
- sheet like dominoes. Cut tomatoes the same way and place slices between
- eggplant slices. Brush oil over eggplant and tomatoes. Sprinkle with garlic,
- rosemary, salt, & pepper.
- Bake at 500 degrees for 15
- minutes; sprinkle with cheese. Bake an additional 4 minutes or until
- cheese begins to brown.
- Remove from oven, sprinkle with fresh basil and serve.
Notes
Recipe By: Cooking Light, September, 1997
Serving Size: 8
Serving Size: 8