Preheat oven to 500 degrees. Cut each eggplant half lengthwise into l/4-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, salt, pepper and garlic. Bake at 500 degrees for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired. Yield: 8 servings.

Calories 112 (43% from fat); Fat 5.4g Protein 3.6g; Carb 15g; Fiber 3.6g; Chol 6mg; Iron 1.4mg; Sodium 238mg; Calc 110mg.