Baked Eggplant with Tomato and Feta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
1 large eggplant
2 medium ripe tomatoes
1 cup crumbled feta cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Slice the eggplant into rounds about half an inch thick and place them on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, black pepper, and half of the oregano.
Roast the eggplant in the oven for 20 minutes until tender and lightly browned, flipping the slices halfway through.
While the eggplant is baking, chop the tomatoes and mix them in a bowl with the minced garlic, the remaining oregano, and a pinch of salt and pepper.
After the eggplant has finished roasting, remove it from the oven and layer the tomato mixture over the slices.
Sprinkle crumbled feta cheese generously on top of the tomato-covered eggplant.
Return the baking sheet to the oven and bake for an additional 10 minutes, until the feta is slightly golden and soft.
Once cooked, remove from the oven and let cool for a few minutes.
Garnish with fresh basil leaves before serving.
This dish pairs well with a side salad for a nutritious, low-carb lunch perfect for diabetics. Enjoy!
