Recipe: Eggplant, Tomato and Feta (baked, using fresh tomato slices)

EGGPLANT, TOMATO AND FETA

1 medium eggplant
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Olive oil, for frying
1/4 cup milk
2 large tomatoes
4 ounces feta cheese, divided use
Balsamic vinegar
Salt and pepper, to taste

Preheat oven to 350 degrees F and spray an 11x7-inch baking dish with cooking spray.

Peel and slice eggplant.

Mix flour, salt, pepper and garlic powder in a shallow pan. Pour milk into a shallow bowl.

Heat oil in a skillet.

Dip slices of eggplant in milk then dredge in flour mixture and brown in oil until golden on both sides. Lay in prepared baking dish. Sprinkle with half the feta.

Slice tomatoes thickly and place over eggplant. Sprinkle with salt and pepper, the remaining feta and drizzle lightly with vinegar.

Bake, uncovered for about 30 minutes or until eggplant is tender.

Makes 6 servings
Source: Ernie Davidson
From: Terrytx