Recipe

Baked Eggplant-feta Casserole Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 2 years, 2 months 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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darlenel

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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 2 years, 2 months ago said:
This looks absolutely awesome and can't wait to try it. Love eggplant. Thanks for the post.

jaie 2 years, 2 months ago said:
This sounds so good. I love everything in this recipe. Thanks for a great post!

suzyqt1968 2 years, 2 months ago said:
What a beautiful dish! I love eggplant and now have found another way to prepare it. Thanks for posting.

kukla 2 years, 2 months ago said:
It is easy to see how much you enjoy food and cooking! This looks superb! Thank you!

mystic_river1 2 years, 1 month ago said:
Too many great recipes !!!! I love them all but augergines are the best veggie! TY for post.

rosemaryblue 2 years, 1 month ago said:
Oh, yes, this one is wonderful too! :)

zena824 2 years, 1 month ago said:
Love the way this one comes together... will be one of my favorites..

lor 2 years 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 1 year, 7 months ago said:
LOve this - can't wait to try ti!

jennifritter 1 year, 6 months 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 1 year, 6 months 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

leonora5 11 months, 3 weeks ago said:
Thanks for the stunning recipe and gorgeous photos. I'll certainly make this soon!

darlenel 3 months, 2 weeks ago said:
I'm off to the farmers market this week to buy some eggplant. We can get it all year here in Minnesota, but August it the time we get local grown vegetables. Everything tastes better when it is fresh from the grower rather than being shipped across the country. A friend grows tomatoes and is giving me some fresh from her garden.

inmaculada 3 months, 2 weeks ago said:
Hey Darlenel, go and pick as many as you can... you´re gona need lots of them after baking this casserole. It´s addictive. LOL.
Thanks for the visit.

darlenel 3 months, 1 week ago said:
I sent this recipe to a Facebook friend who writes for the Minnapolis newspaper. I'm making this on Sunday for the family. I'm lucky to have son-in-law and grandchildren that are not picky eaters. I made bread from my favorite bread recipe book.
Artisan Bread in Five Minutes. I bought it on www.Amazon.com
I'm giving a loaf of the bread to my friend in exchange for the tomatoes.

darlenel 3 months, 1 week ago said:
I made it this week end and the family liked it. I did make one change, when you said the tomatoes would be saucy at the bottom, I sliced the tomatoes and put them on a oiled baking sheet. I baked them in a 300 degree oven for about 45 minutes. Some of the water evaporated and the tomatoes became more concentrated in flavor. 5 forks for you, this will be a repeat recipe for me.
Darlene

inmaculada 3 months, 1 week ago said:
Hey Darlene, thanks for sharing the trick with the tomatoes, that would be a better idea for people liking a more concentrate tomato flavor and a thicker sauce. I would also suggest adding two or three tbsp of tomato paste (I love it spreaded on a slice of toasted homemade bread...).
Have a nice week.

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