Ingredients
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1 large eggplant, peeled and cut int 1/2 inch slices
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cooking spray
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1 (15 ounce) can stewed tomatoes
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4 ounces feta cheese, crumbled (about 3/4 cup)
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1/2 cup fresh parsley, minced
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1/4 cup fresh cilantro, minced
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3 large eggs, beaten
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1 large onion, finely chopped (I used red)
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1/2 teaspoon salt (to taste)
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1/4 teaspoon black pepper (to taste)
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1/4 teaspoon ground allspice
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1/4 teaspoon dry oregano
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1/4 teaspoon ground sage
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1 pinch cayenne
Instructions
- Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.