Main Dish

Layered Eggplant and Tomatoes

Slice an eggplant crosswise into 1/2 inch thick pieces. Brush olive oil onto the indoor grill. Cook on each side for 3-4 minutes. In the cuisinart, blend together a fistful of basil leaves, 1 tblspn olive oil, 2 cloves garlic, salt and pepper. Layer the eggplant in a baking dish and spread the mixture on to each piece. Top with a slice of tomato and  Feta cheese and bake at 400* for 30 mins (at least).

__________________________________________________________________________________

Italian Stuffed Tomatoes

I had a lot of leftover stuffing from the Stuffed Zucchini recipe (see below) that I decided to use the same stuffing for tomatoes. It was very good! Hollow out 4 very large tomatoes and stuff with mixture. Bake for 30 mins at 400*. Put a slice of mozzarella on top of each tomatoe and broil until melted and slightly golden brown.  Delish!
___________________________________________________________________________________

Italian Stuffed Zucchini

Ingredients:

6 zucchini 1 cup mozz cheese 2 tblspns parm cheese 1 tblspn olive oil

1 tomato 1 lb ground beef ½ onion 1 jalapeno 1 clove garlic
1 cup spinach 1 egg
Directions.
Preheat oven to 350.
Scrape out inside of zucchini and set aside. Bake zucchini boats for 20 min.
Brown ground beef. Drain and set aside.
In cuisinart add tomato, onion, olive oil, inside of zucchini, jalapeno, spinach. Blend until chunky.
In pan, add more olive oil and garlic. Add mixture from cuisinart. Cook for 8 min. Add beef.
Put mixture inside zucchini boats. Cook for 25 min. Sprinkle mozz and parm on top of boats and broil until slightly browned.