Baked eggplant with tomatoes & feta
Baked eggplant with roasted garlic tomatoes, feta and mozzarella cheese, is a delicious way to cook this amazing summer vegetable.
The eggplant, is also known as aubergine, melongene, and brinjal,
Baked eggplant with tomatoes & feta
: Explore with Taste
Nutrition Information
- Calories: 0
- Fat: 0 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Sodium: 0 mg
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Vegetarian
Cuisine: Greek
Cook time:
Total time:
Ingredients
- 4-6 Medium eggplants
- 3 Tbs. Olive oil
- 2 can (14½oz) of Hunt’s garlic fire roasted diced tomatoes
- Crumbled feta
- Shredded mozzarella
- 2 Tbs. parsley (chopped)
- Pepper to taste
Instructions
- Preheat oven to 350F.
- Wash the eggplants and slice lengthwise into ½ inch slices.
- Brush slices with olive oil and use a frying pan to brown them lightly, over medium heat
- When brown, remove from frying pan. Place one layer of eggplant in a deep oven dish or Pyrex. Add some of the tomatoes, add some pepper & parsley and top with some of crumbled feta. Sprinkle shredded mozzarella on top.
- Repeat step 4 until you use all the eggplant slices, tomato & cheeses.
- Bake for about 35-40 minutes.
Notes
Use as much or as little feta and mozzarella as you like.
We don’t add any salt because the feta is kind of salty and gives it flavor
This dish can also be made with fresh tomatoes & fresh garlic. We like the roasted tomato and garlic from the roasted diced tomatoes in the can.
We don’t add any salt because the feta is kind of salty and gives it flavor
This dish can also be made with fresh tomatoes & fresh garlic. We like the roasted tomato and garlic from the roasted diced tomatoes in the can.
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