Tomato-Stuffed Roasted Eggplant with Feta

By Lv2Cook

Ingredients

• 2 medium eggplant (about 2 pounds) cut in half lengthwise
• 1 1/4 cups slices (1/4-inch-thick) plum tomato (about 4 tomatoes)
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 garlic cloves minced
• 1/4 cup (1 ounce) crumbled Feta cheese
• Basil sprigs (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 500º.

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, basil, salt, pepper, and garlic. Bake at 500º for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.