Baked Eggplant with Tomato and Feta Cheese
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 4
Ingredients
1 large eggplant
2 ripe tomatoes, diced
1 cup crumbled feta cheese
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional) 
Instructions
1. Preheat your oven to 400 degrees Fahrenheit.
2. Slice the eggplant into rounds about half an inch thick. Lightly salt both sides of the eggplant slices and let them sit for 10 minutes to draw out moisture. Rinse the slices under cold water and pat them dry with a paper towel.
3. In a large mixing bowl, combine the diced tomatoes, minced garlic, oregano, olive oil, salt, and pepper. Stir well to incorporate all the ingredients.
4. In a baking dish, arrange a layer of eggplant slices at the bottom. Spoon a portion of the tomato mixture over the eggplant, followed by a layer of crumbled feta cheese. Repeat the layers until all eggplant, tomato mixture, and feta are used, finishing with a layer of feta on top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
6. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the feta is golden brown and the eggplant is tender.
7. Let the dish cool for a few minutes, then garnish with fresh basil leaves if desired. Serve warm.
Enjoy this delightful and healthy dinner option that is friendly for diabetic diets.
