| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Caprial1 | 1 | servings | |
INGREDIENTS
| 3 | md | Eggplants; sliced 1/2 inch |
| ; thick | ||
| 1/4 | c | Olive oil |
| 1 | md | Onion; julienned |
| 3 | Cloves garlic; chopped | |
| 4 | Red bell peppers; roasted, peeled, | |
| ; and seeded | ||
| 4 | oz | Feta cheese |
| 1/2 | ts | Cracked black pepper |
| 1 | tb | Chopped fresh oregano |
| 1 | ts | Chopped fresh marjoram |
| 1 | c | Fresh bread crumbs |
INSTRUCTIONS
Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a large saute pan. Add as many slices of eggplant as will fit into the pan in one layer. Brown each side well, 2 to 3 minutes per side. Remove eggplant from pan and drain on a baking sheet while you cook the rest of the eggplant, using more oil as needed. Place onions and garlic in pan and saute until you can smell the aroma. Lightly oil a 9xll-inch baking dish and layer the eggplant on the bottom of the dish. Place onion and garlic mixture and roasted red bell peppers on top of eggplant, then crumble feta on top of peppers. Sprinkle with pepper, oregano, marjoram, and bread crumbs. Bake for 20 to 25 minutes, or until golden brown. Serve warm. Serves six. Converted by MC_Buster. Per serving: 1442 Calories (kcal); 83g Total Fat; (49% calories from fat); 40g Protein; 154g Carbohydrate; 101mg Cholesterol; 1564mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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