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Ingredients
- 3 med Eggplants, sliced 1/2 inch thick
- 1/4 c. Extra virgin olive oil
- 1 med Onion, julienned
- 3 x Cloves garlic, minced
- 4 x Red bell peppers, roasted, peeled, and seeded
- 4 ounce Feta cheese
- 1/2 tsp Cracked black pepper
- 1 Tbsp. Minced fresh oregano
- 1 tsp Minced fresh marjoram
- 1 c. Fresh bread crumbs
Directions
- Preheat oven to 350 degrees F. Heat 1 Tbsp. of the extra virgin olive oil in a large saute/fry pan. Add in as many slices of eggplant as will fit into the pan in one layer. Brown each side well, 2 to 3 min 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/fry till 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 mix 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 min, or possibly till golden. Serve hot.
- Serves six.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1890g | |
| Calories 1656 | |
| Calories from Fat 772 | 47% |
| Total Fat 87.66g | 110% |
| Saturated Fat 26.3g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2102mg | 88% |
| Potassium 3914mg | 112% |
| Total Carbs 184.16g | 49% |
| Dietary Fiber 54.5g | 182% |
| Sugars 58.31g | 39% |
| Protein 47.74g | 76% |
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