Title: Tomato-Stuffed Roasted Eggplant with Feta
Categories: Entree Vegetarian Vegetable
Yield: 8 Servings

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)

1. Preheat oven to 500 degrees. 2. 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. Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 134

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