BAKED EGGPLANT

BAKED EGGPLANT image

Categories Olive

Number Of Ingredients 9

Eggplant (2 medium sized Italian variety)
Olive oil
Garlic - about 5 cloves, chopped fine - to small peppercorn size
Crushed red pepper to taste
1 jar anchovies in olive oil (or substitute with black olive tapenade for vegetarian version - about 3 or 4 tablespoons)
1/4 cup of pine nuts
Fresh oregano - about a tsp. chopped fine
Fresh thyme - about a tsp. chopped fine
Feta cheese - about 8 oz.

Steps:

Eggplant (2 medium sized Italian variety) Olive oil Garlic - about 5 cloves, chopped fine - to small peppercorn size Crushed red pepper to taste 1 jar anchovies in olive oil (or substitute with black olive tapenade for vegetarian version - about 3 or 4 tablespoons) 1/4 cup of pine nuts Fresh oregano - about a tsp. chopped fine Fresh thyme - about a tsp. chopped fine Feta cheese - about 8 oz. Slice the eggplant cross section in thin (no more than 1/4 inch) round slices. Set aside. In a skillet heat olive oil (about 1/4 cup) and saute garlic until brown. Add crushed red pepper and the anchovies (or tapenade) and pine nuts. Stir until all blended, add more olive oil if necessary. Add oregano and thyme to the mix after flame is shut off. Coat baking pan with olive oil (just enough not to stick) and then line the pan with one layer of eggplant. Lightly drizzle sauce over eggplant and add a layer of crumbled feta. Add another layer of eggplant slices and repeat layering until done - finishing with a layer of cheese on top. Cover pan with foil and bake at 325 for about 1/2 an hour. Remove cover and continue to bake until soft - about another 1/2 hour. Increase heat to 400 for the last 5-10 minutes.