Eggplant Tomato And Feta Bake Recipe

Name: Eggplant Tomato And Feta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, sliced into 1/2 inch rounds; 1 tomato, sliced; 1/4 cup Feta cheese; 1 TBS basil; 1 tsp parsley; 1 tsp chive; 2 TBP pine nuts (optional); olive oil; balsamic vinegar; sald and pepper

Servings: persons

1
Preheat oven to 400 degrees F (200 degrees C).
2
Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry.
3
Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat.
4
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round.
5
Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve.
6
Drizzle each round w a little olive oil and balsamic vinegar.
7
Divide cheese evenly on each round, top w a few toasted pine nuts if using.
8
Bake for 15-25 min or until cooked through.
9
Note:
10
You can use any cheese you like or have on hand.
11
Mix things up w different herbs to bring out different flavors.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small eggplant, sliced into 1/2 inch rounds, 1 tomato, sliced, 1/4 cup Feta cheese, 1 TBS basil, and more.

Yes, Eggplant Tomato And Feta Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Tomato And Feta Bake

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