2 medium eggplant, cut in half, then cut lengthwise
(starting from stem end, not cutting all the way through)
1 ¼ cups plum tomatoes (about 4 tomatoes), cut ¼ inch thick
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
¼ cup crumbled tofu, about 1 lb.
1. Preheat oven to 500 degrees.
2. Cut each eggplant half lengthwise into ¼ 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, sea salt, cayenne pepper, and garlic. Bake at 500 degrees for 15 minutes; sprinkle with tofu. Bake an additional 5 minutes or until tofu begins to brown. Garnish with basil springs, if desired
