This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.
2 pounds of eggplants (long slender type)
olive oil for frying
4 to 5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound red ripe tomatoes, diced
1/2 pound Greek feta cheese, crumbled
salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.
Fry lightly in olive oil until soft and only slightly browned.
Layer the eggplant slices in the bottom of a greased baking sheet..
In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste; spoon the mixture over the eggplant slices.
Top with feta cheese, and bake for about 40-45 minutes.
Serve hot, warm, or at room temperature.
Posted on recipezazz.com