Baked Eggplant Topped With Tomatoes and Feta (Vegetarian)

Step 1: Grease a large baking sheet. Heat olive oil over medium high heat in a skillet (about 1/4 cup or to coat the bottom of your skillet). Add the onions and saute until translucent, about 5 minutes. Add the garlic and saute about a minute.

Step 2: Add the tomatoes with juice, parsley, oregano, mint and sugar. Lower the heat to medium low and simmer uncovered for about 30 - 35 minutes stirring occasionally. Season with salt and pepper to taste. If the mixture appears too dry, add a little water to the pan.

Step 3: Meanwhile slice the eggplant into 1/2 to 3/4 inch rounds. Lightly coat both sides with flour and shake off the excess. In another large skillet (yes a second skillet!) heat oil to medium heat, using enough oil to coat your skillet). Fry the eggplant slices on both sides until light golden brown (about 3 minutes a side depending on the heat of your oil). Remove the cooked slices and drain on paper towels or on a rack inserted over a half-sheet pan. Keep warm.

Step 4: Fry the eggplant slices on both sides until light golden brown (about 3 minutes a side depending on the heat of your oil). Remove the cooked slices and drain on paper towels or on a rack inserted over a pan.

Step 5: Preheat the oven to 350 degrees F. Place the eggplant slices on baking sheet and top with the tomato mixture. Sprinkle with crumbled feta cheese. Heat in a preheated oven for 10 minutes to melt the feta a bit and reheat any slices that may have cooled.