Eggplant Antipasto

Course : Antipasto
Serves: 1
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6 Medium eggplants...Chinese or Japanese ones
4 Medium tomatoes chopped
1 Head garlic crushed or finely chopped
1 bunch fresh basil -- finely chopped or dried
1/4 teaspoon salt and pepper to taste
1/4 cup parmesan cheese grated...optional
2 tablespoons olive oil

Preparation / Directions:

Cut eggplant in half, lengthwish, then again croswise so you end up with 4 pieces. Make several deep slits into the meat of the eggplant without cutting through to the skin. Stuff chopped tomatoes into the slits, place garlic on top and sprinkle with basil. Sprinkle with parmesan cheese, if so desired. Drizzle with lots of live oil. Bake for 25-30 minutes.

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  (2 1/4 1/2 Stars!)
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