Ingredients for Baked Eggplant With Feta Cheese
- 2 medium eggplants
- Olive Oil
- Fresh Basil
- Garlic Cloves
- 1 (28 ounce) can crushed tomatoes
- 4 ounces feta cheese
- Sea Salt
- Fresh Ground Black Pepper
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How to Make Baked Eggplant With Feta Cheese
- Preheat oven to 355°F (180°C).
- Wash and trim 2 medium eggplants. Slice lengthwise into 1/2-inch thick rounds.
- Heat 1/4 inch of olive oil in a large skillet over medium heat. Lightly fry eggplant slices until slightly tender and lightly browned on both sides (about 2-3 minutes per side). Set aside.
- In a medium bowl, combine 1 (28 ounce) can crushed tomatoes, 1/4 cup chopped fresh basil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange the fried eggplant slices in a lightly oiled 9x13 inch baking dish.
- Pour the tomato mixture evenly over the eggplant.
- Crumble 4 ounces of feta cheese over the top.
- Bake for 45 minutes, or until the eggplant is tender and the cheese is golden brown.
- Let cool slightly before serving. Enjoy hot, warm, or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
42g
Fat
43g
Carbs
7g
