Update my dinner status, I'm making this tonight.
96 chefs marked this as Favorite
13 chefs marked this as Try Soon
Servings: 8 servings
Total Time (median): 0 : 15 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
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" on Aug 31, 1999, converted by MM_Buster v2.0l.
