Baked EggplantSubmitted by: ESKIMOKISSES1
IntroductionBaked Eggplant, Tomatoes and Feta Baked Eggplant, Tomatoes and Feta
1 fresh eggplant, thinly sliced
2 large tomatoes, slices
3/4 cup crumbled feta cheese
(I use reduced fat feta - which saves more on the calorie/fat count)
4 tablespoons plain yogurt
Extra Light Olive Oil - cooking spray
Sprinkle the eggplant slices with garlic salt, leave for 30 minutes, then wipe off.
Spray baking dish with cooking spray.
Arrange eggplant and tomatoes in dish to slightly overlap.
Sprinkle with feta cheese, & spoon over yogurt. Sprinkle with paprika and garlic salt.
Bake for 30 minutes or until bubbling and golden.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ESKIMOKISSES1.