1/6 Photos of Eggplant (Aubergine) and Feta Casserole
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.
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Units: US | Metric
- 1 large eggplant, peeled and cut int 1/2 inch slices
- cooking spray
- 1 (15 ounce) can stewed tomatoes
- 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)
- 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
- 1Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- 2Spray 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).
- 3Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- 4In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- 5Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- 6Serve hot or cold.
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Nutritional Facts for Eggplant (Aubergine) and Feta Casserole
Serving Size: 1 (244 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 143.4
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 3.8 g
- Cholesterol 110.8 mg
- Sodium 628.3 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 4.5 g
- Sugars 6.8 g
- Protein 8.0 g