Tomato-Stuffed Roasted Eggplant With Feta

Yield: 8 servings

Ingredients

• 2  medium eggplant, cut in half lengthwise (about 2 pounds)
• 1 1/4  cups  (1/4-inch-thick) slices 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)

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, 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.

Nutritional Information

Calories:

112 (43% from fat)

Fat:

5.4g (sat 1.6g,mono 3g,poly 0.4g)

Protein:

3.6g

Carbohydrate:

15g

Fiber:

3.6g

Cholesterol:

6mg

Iron:

1.4mg

Sodium:

238mg

Calcium:

110mg