Eggplant and Feta Casserole
Created by Engrossed on April 17, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #9077
Ingredients
- 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
How to Make
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Step 1: Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
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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.
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Step 3: Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
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Step 4: In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
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Step 5: Cover and bake for 30 minutes. Remove cover and bake for another 20-30 minutes until firm.
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Step 6: Serve hot or cold. A lot of people enjoyed this more cold the next day.
Nutritional Facts
- 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