Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------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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