Baked Eggplant-feta Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Savory but smooth eggplant casserole. Great for veggie lovers. Ideal eaten hot or at room temperature. Ingredients:
2 big eggplants or 6 small, lengthwise sliced, skins on |
6 big red tomatoes, sliced |
3 onions, sliced |
2 chopped garlics |
1 tbsp mixed herbs (rosemary, thyme, basil..) |
1 tbsp chopped fresh parsley |
1 cup crumbled feta cheese |
3 eggs, beaten |
1 cup light cream |
1/4 cup skimmed milk |
1 tbsp flour |
salt and pepper to taste |
olive oil for drizzle and greasing the pan, about 1/4 cup |
Directions:
1. Wash, dry and cut eggplants.
2. Arrange eggplants on large baking sheet (you may need to use 2 of them). Slightly brush slices with half the olive oil, salt and pepper to taste. Place under the grill on medium heat until lightly golden (5-10 minutes). They will finish baking later. Set aside.
3. In a medium pan cook garlic and onions with 2 Tbsp of oil until transparent but not brown. Turn heat off and add herbs, parsley and crumbled feta cheese, mixing until cheese starts to melt. Taste and add salt if needed (onions are very sweet).
4. Preheat oven to 375ºF
5. In a greased shallow baking pan or casserole put halt the sliced tomatoes, half of the pre-baked eggplants and ALL the feta and onion mixture. End with the rest of the tomatoes and eggplant slices.
6. In a small bowl mix eggs, cream, milk, flour, salt and pepper to taste.
7. Carefully pour the mixture over the pan (you will may have some leftover mixture) and take it to the preheated oven for 30-45 minutes, watching not to burn the top. If it starts to brown too much just cover it with foil.
8. The mixture will never completely set because of the juices of the tomatoes, making the dish saucy in the bottom and very pleasant.
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