Eggplant and Cheese Bake
Ingredients
- 4 eggplants
- 4 tomatoes
- 1 tablespoon lemon zest
- 1 tablespoon oregano or green thyme
- 3 cloves minced garlic
- 1/2 cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon mixed spices or seven spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup breadcrumbs
Preparation
Preheat the oven to 200°C and prepare a deep 9-inch baking dish.
Slice the eggplants.
Slice the tomatoes.
In a cup, mix lemon zest, oregano, garlic, mixed spices, salt, pepper, onion powder, and half of the olive oil; stir to combine, then spread over the eggplant and tomatoes.
In the baking dish, layer tomato slices and eggplant slices tightly together, and while doing so, sprinkle some of both cheeses between the slices.
After arranging the vegetables, sprinkle the breadcrumbs on top.
Drizzle the remaining olive oil.
Place the dish in the oven uncovered for about 30 minutes to cook and brown.
Tips
If you prefer softer vegetables, cover the dish with aluminum foil for the first 20 minutes, then remove it to brown the surface.
