Stuffed Eggplant

By LoriCaputo

Ingredients

• 2 medium sized eggplants, cut in half lengthwise
• 1 large garlic clove
• 1/3 cup olive oil
• 2 ripe tomatoes, sliced
• 24 basil leaves
• 2 oz. fresh grated cheese

Preparation

Step 1

Score the eggplant with a criss-cross pattern. Heat ¼ cup oil in a skillet and add the garlic, place in the eggplants, cut side down. Cook for 15 minutes, covered. Watch to make certain the eggplant does not burn. Scoop out the flesh with a spoon and reserve.

Preheat the oven to 400 degrees. Fill the eggplant boats with alternating layers of tomatoes, and the reserved eggplant flesh, and arrange in an over to table dish. Top with the basil leaves, cheese, salt, pepper, and remaining olive oil. Bake for 20 minutes, serve hot or warm, sprinkle with additional cheese.