Baked Eggplant with Tomato and Feta
Makes 6-8 servings

Ingredients:
2 medium eggplant, cut into _” slices (can use regular or Japanese eggplant)
4 ripe tomatoes, diced (large beefsteaks will work, or 7-8 plum tomatoes)
5 ounces feta, crumbled
1 tbsp olive oil
kosher salt
freshly ground black pepper
4 tbsp chopped fresh oregano, or 1 tbsp dried oregano

Directions:
Pre-heat the oven to 350. Sprinkle kosher salt on both sides of the eggplant slices and set aside for 15 minutes. Rinse the eggplant in water and pat dry with a paper towel. (This salting process will get rid of any bitterness.)

Heat 1 tbsp of olive oil in a non-stick skillet and sauté both sides of the eggplant until it browns slightly, about 2-3 minutes per side. Layer cooked eggplant in a casserole dish. Sprinkle the feta over the eggplant.

Wipe out the skillet you used for the eggplant and add the diced tomatoes. Cook the tomatoes over medium heat for 10-15 minutes; until the tomatoes break down and the liquid begins to evaporate (you do not want too much liquid left). Season the tomatoes with about 1 teaspoon of kosher salt and generously with black pepper, and spoon over the eggplant/feta. Then sprinkle the dish with the oregano.

Cover casserole with aluminum foil and cook for 40 minutes, then remove foil and cook for 5 more minutes.

Nutrition Information per serving:
121 calories
4 grams protein
4.5 grams fiber
15 grams carbohydrate
6 grams fat

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