Eggplant with Tomato Tapenade

Categories: Sun-dried | Appetizers | Vegetables

Serves: 16 Servings

Ingredients:

----------------------------NORMA WRENN NPXR56B----------------------------
2 md Eggplants
1/4 c WESSON Oil
1 ts Garlic powder
3/4 c Tomato Tapenade; divided
3/4 c SARGENTO Fancy Supreme
Shredded Parmesan Cheese
-divided
-TOMATO TAPENDADE
3 oz Package dried tomatoes
2 c -water
2 tb Wesson oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Lemon juice
1 ts Dried whole basil
1/2 ts Ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers

Instructions:
Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices.
Arrange slices on a greased baking sheet; brush both sides with oil, and
sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and
bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice;
sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato
Tapenade Combine tomatoes and water in a small saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat
dry with paper towels. Combine tomatoes, oil and remaining ingredients in a
food processor or electric blender. Top with cover and process until
coarsely pureed. Yield: about 1-1/3 cups. (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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