Cheesy Baked Eggplant and Tomato Casserole
Ingredients
- 4 thin eggplants
- 4 tomatoes
- 1 tablespoon lemon zest
- 1 tablespoon oregano or green thyme
- 3 cloves crushed 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 white 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 baking dish about 9 inches.
Slice the eggplants.
Slice the tomatoes.
In a cup, combine lemon zest, oregano, garlic, spices, salt, pepper, onion powder, and half the olive oil and mix well, then spread over the eggplant and tomato.
In the baking dish, arrange slices of tomato and eggplant alternately in a tight layer and sprinkle some of both cheeses between the slices.
After arranging the vegetables, sprinkle the breadcrumbs on top.
Drizzle the remaining olive oil over the dish.
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 of baking, then remove the foil to brown the surface.
