Greek Eggplant (version II)
1 teaspoon olive oil
Combine all but eggplant and last olive oil in a bowl.
2 teaspoons rosemary
1/2 cup feta cheese
1/2 cup cottage cheese
1 tablespoon black olives, chopped
2 tablespoons sun-dried tomatoes, oil-packed, chopped
2 medium eggplants, sliced 1/3-inch thick
olive oil, for brushing
Sprinkle eggplant slices with salt and allow to drain on paper towels for 1 hour. Rinse and pat dry. Place on cookie sheet and brush with olive oil on both sides. Set oven to broil, place eggplant under broiler for 3 minutes on each side. When done, spread them with cheese mixture.
Bake at what temperature, please?
Jennifer, Los Angeles
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