Ingredients
-
1
-
-
1
-
4
-
1/2
-
1/4
-
3
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
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 sauting them in a little oil first., Although I didn’t add the cilantro this time, I felt this was a great GF dish. I “fried” the eggplant in the oven at 450 degrees after spritzing the slices with oil and putting them on parchement paper. If you cook the casserole covered for more time I did 40 minutes, then the onions are not crunchy., This was really good! I am not a fan of cilantro so I omitted and used a can of crushed tomatoes, everything else I kept the same and it was awesome. I did think it was a little heavy on the onion but it was still great. Thanks for posting!
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Steps
|
1
Done
|
Heat Oven to 300f; Spray Oil a Casserole Dish used a Low Oval One. |
|
2
Done
|
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. |
|
3
Done
|
Pour Stewed Tomatoes Over Eggplant in an Even Layer, Then Feta, Parsley and Cilantro in That Order. |
|
4
Done
|
in a Small Bowl, Combine Eggs, Onion, Salt, Pepper, Allspice, Oregano, Sage and Cayenne. Pour Evenly Over Items in Casserole Dish. |
|
5
Done
|
Cover and Bake For 30 Minutes. Remove Cover and Bake For Another 10-20 Minutes Until Firm. |
|
6
Done
|
Serve Hot or Cold. |
