Tomato Stuffed Roasted Eggplant with Feta
Try this Tomato Stuffed Roasted Eggplant with Feta recipe, or contribute your own. "Vegetables" and "Stuffed" are two of the tags cooks chose for Tomato Stuffed Roasted Eggplant with Feta."This is a great meal, I substituted goat cheese for the feta because its richer and goes better with the dish and topped It off with unsalted pine nuts for the gourmet flare! I also added slices of garlic in the cuts along with the tomatoes. Yummy! A favorite for sure!" - Mho12649
Yield: 8 Ready in 22 minutes
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Tomato Stuffed Roasted Eggplant with Feta 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"
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