Tomato-Stuffed Roasted Eggplant with Feta
| Yield: | 8 Servings |
| Categories: | Main Dishes, Vegetarian, Vegetables |
| 2 | md | Eggplant; cut in half lengthwise (about 2 pounds) |
| 1 1/4 | c | Slices plum tomato (about 4 tomatoes), (1/4-inch-thick) |
| 1 | tb | Olive oil |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Chopped fresh basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Garlic cloves; minced | |
| 1/4 | c | Crumbled feta cheese (1 ounce) |
| Basil sprigs (optional) |
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