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Eggplant and Feta Casserole

Here's how you make Eggplant and Feta Casserole
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  • Servings: 6
  • Prep: 20m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 large eggplant, peeled and cut into 1/2 inch slices
  • 1 (15 ounce) can stewed tomatoes, drained
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh cilantro, minced
  • 3 large eggs, beaten
  • 1 large onion, finely chopped (I used red, saute if you prefer)
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dry oregano
  • 1/4 teaspoon ground sage
  • 1 pinch cayenne
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Cooking oil spray

We hope you enjoy this recipe!

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