Greek Layered Eggplant & Cheese Casserole (Vegetarian)

Step 1: Preheat the oven to 400 degrees F. Lightly grease two sheet pans and bake the eggplant slices for 20-30 minutes or until tender, but not mushy. Set aside.

Step 2: Over medium high heat, heat the olive oil in a large skillet (use enough oil to coat the bottom of your skillet). Saute the onions until soft (about 5 minutes). Add the garlic and cook about one minute. Add the tomatoes with their juice and simmer uncovered for about 25-30 minutes so that some of the liquid can evaporate. Stir in the chopped basil and mint and season with salt and pepper.

Step 3: In a medium bowl, beat the eggs with a whisk. Add the strained yogurt, light cream, then season with salt and pepper to taste and mix well. Set aside. In another bowl, combine the crumbled feta with the Anthotiro or ricotta and set aside.

Step 4: TO ASSEMBLE: Lightly grease a 13 x 9-inch baking dish. Sprinkle the bottom with 3-4 tablespoons dry. breadcrumbs to absorb excess liquid. Place a layer of eggplant on the bottom. Sprinkle half of the feta cheese mixture, add 1/3 of the tomato sauce and half of the egg-yogurt mixture.

Step 5: Add another layer of eggplant, sprinkle the remaining feta cheese, add remaining egg-yogurt mixture and add another 1/3 of the tomato sauce.

Step 6: End with a final layer of eggplant mixed with tomato slices. Season with salt and pepper and top with the remaining tomato sauce. Sprinkle the top with more dry breadcrumbs (about 1/3 cup breadcrumbs should be plenty).

Step 7: Refrigerate the assembled dish in the refrigerator for at least an hour or more, THIS MUST BE REFRIGERATED!

Step 8: Bake in a preheated 350 degree F oven (bottom rack) for 45 minutes to an hour or until the dish is heated through and the cheese bubbles at the edges. Allow to cool slightly before serving.