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Eggplant (Aubergine) and Feta Casserole

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“This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
  2. 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).
  3. Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
  4. In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
  5. Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
  6. Serve hot or cold.

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