Eggplant and Feta Casserole
Recipe: #9077
April 17, 2013
"This is a favorite of mine. I am blown away by the wonderful flavors. I'm not a Vegetarian, but don't miss meat in this. The onions turn out still crunchy, which I like, but if you don't you might try sautéeing them in a little oil first. Great to bring for Vegetarians at a potluck. Enjoy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (152.4 g)
- Calories 232.3
- Total Fat - 9.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 208.1 mg
- Sodium - 497.4 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 30.6 g
- Calcium - 139.2 mg
- Iron - 4.6 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
Step 2
Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap). *You could also roast them in the oven on a large baking sheet.
Step 3
Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
Step 4
In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
Step 5
Cover and bake for 30 minutes. Remove cover and bake for another 20-30 minutes until firm.
Step 6
Serve hot or cold. A lot of people enjoyed this more cold the next day.
Tips
- Cooking oil spray
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