Recipe by food addict
From about.com and is described as follows: "The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish." Haven't tried it yet but sounded yummy and easy to make.
Top Review by Elisabetta47
Sooo good, yummy and yes, easy to make. Halved and served with my Greek-Style Potatoes with Lemon and Thyme and a green salad, it was a perfect early-summer meal. In the interest of calories, next time I may try baking the eggplant slices (or at least drain them after frying). But the lovely taste of good olive oil is essential, so never mind. Thanks, food addict - this converted a non-eggplant lover.
- 2 lbs eggplants (long slender type)
- olive oil (for frying)
- 5 tablespoons of chopped fresh basil
- 5 garlic cloves, minced
- 1 lb of ripe tomatoes, diced
- 1⁄2 lb feta cheese, crumbled
- sea salt
- fresh ground black pepper
Directions See How It's Made
- Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
- Preheat the oven to 355°F (180°C).
- Layer the eggplant in the bottom of a baking dish.
- Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
- Serve hot, warm, or at room temperature.