Recipe

Baked Eggplant-feta Casserole Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year ago Savory but smooth eggplant casserole. Great for veggie lovers. Ideal eaten hot or at room temperature. Prep:20m Cook:40m Servings:8	Inmaculada
	mediterranean

Out of the oven

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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

Wash, dry and cut eggplants.

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.

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).

Preheat oven to 375ºF

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.

In a small bowl mix eggs, cream, milk, flour, salt and pepper to taste.

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.

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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Comments

notyourmomma 1 year ago said:
This looks absolutely awesome and can't wait to try it. Love eggplant. Thanks for the post.

jaie 1 year ago said:
This sounds so good. I love everything in this recipe. Thanks for a great post!

suzyqt1968 1 year ago said:
What a beautiful dish! I love eggplant and now have found another way to prepare it. Thanks for posting.

kukla 1 year ago said:
It is easy to see how much you enjoy food and cooking! This looks superb! Thank you!

mystic_river1 12 months ago said:
Too many great recipes !!!! I love them all but augergines are the best veggie! TY for post.

rosemaryblue 12 months ago said:
Oh, yes, this one is wonderful too! :)

zena824 12 months ago said:
Love the way this one comes together... will be one of my favorites..

lor 11 months ago said:
Immaculada... this recipe looks absolutely delicious! I am very anxious to try it. Thank you so very much for sharing it with all of us.
Fondly,
Lor

sparow64 6 months, 1 week ago said:
LOve this - can't wait to try ti!

jennifritter 5 months, 1 week ago said:
Tried this recipe yesterday - love it! I used a little extra feta (at my husband's request) and egg beaters instead of egg.

recipesrule 4 months, 3 weeks ago said:
This looks so good with all those wonderful fresh ingredients. I have yet to try eggplant as it has always somewhat intimidated me. I thought you had to salt it and let it drain on paper towels because it can be bitter or something. Maybe just an old wive's tale. Can't wait for my herbs to grow so I can use fresh from the garden. Up here in Canada we have to wait for it to warm up before we can plant anything outdoors. Thanks for the post.
Betty

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