Greek Eggplant and Feta Cheese Bake | Melitzanes Sto Fourno

Greek Eggplant Bake

  Ingredients List:

  • 2 eggplants
  • 1 onion
  • 1 garlic clove
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1-1/2 cups crushed tomatoes
  • 1/2 cup water
  • 100g feta cheese
  • 1/3 cup Greek extra virgin olive oil
  • Kefalograviera
  • Canadian Oka cheese
  • Gouda
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 425*f/220*c
  2. In a food processor add onion, garlic, cumin and cinnamon and puree
  3. In a large sauce pan, heat olive oil and saute onion, garlic and spice mixture until translucent
  4. Add crushed tomatoes and water to pan and simmer for 8 minutes
  5. Slice eggplants into 1/4" thick slices 
  6. In baking dish, pour a little tomato sauce on the bottom
  7. Place half the eggplant slices in 2 crossed layers (see video)
  8. Spread half the tomato sauce over the eggplants
  9. Crumble feta over sauce
  10. Repeat step #7 and #8
  11. Grate cheeses over top sauce layer and drizzle with olive oil
  12. Bake @ 425* for 45-60 minutes or until cheese on top is golden and blistered

 

Notes & Tips:
  • Makes 4 servings using 8"x8" pan
  • Recipe can be x2, x3...
  • Allow to cool for at least 20-30 minutes before cutting
  • For a drier consistency, after eggplant is sliced, sprinkle with coarse salt and allow to sit for 30 minutes. Rinse off salt and pat dry
  • Can be frozen
  • Substitute  cheeses for whatever you have on hand