I was recently in Greece and had several amazing baked feta dishes. Each of the dishes I had slightly differed from one to the next so I decided to create a delicious dish that encompassed the flavors of the Mediterranean. I have recreated the baked feta dish based on my recollection of its wonderful smells and flavors. It is a simple yet divine recipe that I hope you enjoy as much as I do! You can use this vegetarian recipe as sauce over beef, pork, chicken or grains (pasta, rice, farro). It is also delicious as a dip for your baguette!
Ingredients
- Eggplant, sliced
- 3 Roma tomatoes, sliced
- Juice of 1 lemon
- Marinara sauce, 12 oz. can
- Block of feta cheese, 12 oz.
- Kalamata olives, ½ cup
- Oregano, 2 tbsp.
- Olive oil, 2 tbsp.
- Salt and pepper to taste
Directions
- Poor a layer of marinara sauce on bottom of baking dish
- Place a layer of sliced eggplant and top with fresh lemon juice
- Drizzle 2 tbsp. olive oil
- Season with 1 tbsp. oregano and add salt and pepper to taste
- Place a layer of sliced tomatoes and olives
- Slice block of feta and layer on top
- Season with 1 tbsp. oregano
- Cover with marinara sauce
- Bake at 350 F for 30 minutes
Recipe yield: 8 servings
