Eggplant with Tomato Tapenade

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Title: Eggplant with Tomato Tapenade
Categories: Sun-dried, Appetizers, Vegetables
Yield: 16 servings

MMMMM--------------------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

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)

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