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
Recipe Type: Vegetarian
Cuisine: Greek
Author:
Cook time:
Total time:
Ingredients
- 4-6 Medium eggplants
- 3 Tbs. Olive oil
- 2 can (14 1/2oz) 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.
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
Notes
Use as much or as little feta and mozzarella as you like. [br]We don’t add any salt because the feta is kind of salty and gives it flavor[br]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.
