- 1
large eggplant
- 2
tablespoons olive oil
- Salt
and pepper to taste
- 1 cup
tomato sauce
- 1
teaspoon dried oregano
- 1
teaspoon dried basil
- 1/2
teaspoon garlic powder
- 1/2
teaspoon onion powder
- 1/2
cup crumbled feta cheese
- Fresh
basil leaves, for garnish (optional)
Instructions:
- Preheat
your oven to 400°F (200°C). Line a baking sheet with parchment paper or
lightly grease it.
- Slice
the eggplant into 1/2-inch thick rounds. Lay the slices on a cutting board
and sprinkle both sides with salt. Let them sit for about 10-15 minutes to
draw out excess moisture. Pat the slices dry with a paper towel.
- Brush
both sides of the eggplant slices with olive oil and season with salt and
pepper.
- Arrange
the eggplant slices on the prepared baking sheet in a single layer. Bake
in the preheated oven for about 15 minutes, or until the slices are tender
and slightly golden.
- While
the eggplant is baking, prepare the tomato sauce. In a small saucepan,
heat the tomato sauce over medium heat. Add the dried oregano, dried
basil, garlic powder, and onion powder. Stir well to combine and let the
sauce simmer for about 5-10 minutes to allow the flavors to meld.
- Remove
the eggplant slices from the oven. Spoon a small amount of tomato sauce
onto each slice, spreading it evenly. Sprinkle the crumbled feta cheese on
top of the tomato sauce.
- Return
the baking sheet to the oven and bake for an additional 10-15 minutes, or
until the cheese is melted and slightly golden.
- Once
the eggplant is done, remove it from the oven and let it cool for a few
minutes. Garnish with fresh basil leaves, if desired.
- Serve
the baked eggplant with tomato sauce and feta cheese as a side dish or as
a main course with a side of salad or crusty bread. Enjoy!
Note: You can adjust the seasoning according to your taste
preferences. You can also add other ingredients such as sliced olives or
chopped fresh tomatoes to the tomato sauce for added flavor and texture.
Tags
Hearth