Pan-Fried Eggplant with Crumbled Feta (version II)

2 medium eggplants, washed and cut into 1/4-inch rounds
1/2 cup extra virgin olive oil
1 1/2 cups (about 6 ounces) crumbled Greek feta
freshly ground black pepper to taste
paprika to taste
3 to 4 tablespoons chopped fresh flat-leaf parsley to taste

Place the eggplant slices in a colander in layers and salt each layer. Place a plate or other weight on top and press down. Let the eggplants drain for 1 hour. Rinse in the colander and pat dry very well.

Heat 2 tablespoons of the olive oil in a large nonstick skillet. Place the eggplant slices in the skillet. Fry until lightly golden on both sides, turning once in the process. Repeat with the remaining eggplant slices and olive oil.

Preheat the broiler. Place the eggplant slices on an ovenproof platter, sprinkle with the crumbled feta, pepper, and paprika and place under the broiler, about 8 inches from the heat source, for a few minutes until the feta starts to melt. Sprinkle with parsley and serve hot.

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