I love eggplant and I could eat it every night if I had to. This recipe is great for dinner or as an appetizer. I always serve it with a warm bread or with Focaccia. The eggplant becomes almost spreadable and so tasty and fresh. Sometimes, I put thin slices of carrots or potatoes inside too. Use whatever veggies you want but just make sure to coat them with oil and season.
1 medium-large eggplant Olive oil Salt and freshly ground black pepper 2-3 large tomatoes, cut into thin rings 2 large garlic cloves, minced Fresh basil, chopped 6 oz. Feta Cheese, crumbled
Preheat oven to 350 F. Rinse the eggplant and pat dry with paper towel. Cut away about 1/2 of the skin. Next, cut the eggplant into thin slices, but not all the way through, leaving it attached to the upper stem.
Season every slice on both sides generously with salt, and lay it flat on a baking sheet over a few layers of paper towels. Slightly tilt one side of the baking dish and prop it with an object so the side is lifted by 1-2 inches off the counter. That way the liquid from the eggplant will go to the other side of the baking sheet. Let the eggplant sit for an hour this way.
After an hour, rinse entire eggplant with cold water and pat dry each slice and place on a slightly oiled cast iron pizza pan or, on a baking sheet lined with parchment paper.
Grease each eggplant slice with olive oil, season with salt and black pepper. Place the eggplant on your prepared pan. Place couple of tomato slices between each eggplant slice, sprinkle some minced garlic and chopped fresh basil. Repeat with the remainder of the eggplant slices. Drizzle with more oil.
Bake for about 45 minutes. If there is liquid in the baking sheet, continue baking for another 15 minutes, or until liquid has evaporated. The length of baking will depend on the size of the eggplant. When done, sprinkle with crumbled feta cheese on top and put in the oven for just 3 more minutes.
Take out and serve with a good bread. Shown served with Focaccia! Enjoy!