Baked Eggplant and Feta

(15 votes)

3 medium eggplants sliced, 1/2 inch thick
1/4 cup olive oil
1 medium onion, julienned
3 cloves garlic, chopped
4 red bell peppers roasted, peeled, seeded
4 ounces feta cheese
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
1 cup fresh bread crumbs

Preheat oven to 350° F.

Heat 1 tablespoon of the olive oil in a large sauté pan. Add as many slices of eggplant as will fit into the pan in one layer.

Brown each side well, 2 to 3 minutes per side. Remove eggplant from pan and drain on a baking sheet while you cook the rest of the eggplant, using more oil as needed.

Place onions and garlic in pan and sauté until you can smell the aroma.

Lightly oil a 9 x ll-inch baking dish and layer the eggplant on the bottom of the dish. Place onion and garlic mixture and roasted red bell peppers on top of eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano, marjoram, and bread crumbs.

Bake for 20 to 25 minutes, or until golden brown.

Serve warm.


Great!!! Thank you for the recipie!
Walter, Manistee MI

This was my first ever eggplant dish! the recipe is outstanding! Thanks for an awesome website! ps-I added mushrooms to the onion and garlic mix, delish
Erin, Orlando

Very delicious. The only thing different that I did was salt the eggplant before and after it sweat out all the water I wiped all the salt off then baked.
Anonymous, Location not stated.

Delicious! Will make for company next time.
laurie, chicago

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