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Tomato Stuffed Roasted Eggplant With Feta

Tomato Stuffed Roasted Eggplant With Feta comes together with Eggplants, Plum Tomatoes, Olive Oil, Fresh Rosemary, and Fresh Basil. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 1/4 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 2
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 500F.

2. 2

   Cut each eggplant half lengthwise into 1/4 inch thick slices starting 1 inch from stem end.

3. 3

   Place eggplant halves on a baking sheet.

4. 4

   Gently press slices open; place tomato slices between eggplant slices.

5. 5

   Brush oil over eggplant; sprinkle with rosemary, chopped basil, salt, pepper, and garlic.

6. 6

   Bake at 500F for 15 minutes; sprinkle with cheese.

7. 7

   Bake an additional 4 minutes or until cheese begins to brown.

8. 8

   Garnish with basil sprigs, if desired.