Recipe for Tomato Stuffed Roasted Eggplant with Feta

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Yield:

Ingredients:

Amount	Ingredient
2 med	Eggplants Halved Lengthwise
1/4 cup	Plum Tomatoes Sliced
1 tbl	Olive Oil
1 tbl	Chopped Fresh Rosemary
1 tbl	Chopped Fresh Basil
1/4 tsp	Salt
1/8 tsp	Pepper
2 x	Garlic Cloves Minced
1/4 cup	Crumbled Lowfat Feta Cheese

Instructions:

Instructions: Preheat oven to 500F.

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 500F for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.

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