Eggplant with Feta Cheese and Tomatoes

Ingredients

• 4 eggplants, about 6 oz each
• 4 ripe tomatoes, peeled, seeded and chopped
• 3 oz feta cheese
• 1 tbsp Olive oil
• ½ teaspoon oregano
• Salt and pepper

Directions

• Preheat oven to 375 degrees
• Spray cookie sheet with cooking spray
• Slice eggplant in half lengthwise, do not peel
• Place eggplant cut side down on the sheet and spray with cooking spray
• Bake for 10 minutes
• Flip eggplant and bake and additional 5 minutes
• Season with salt and pepper
• Heat olive oil in skillet
• Add tomatoes and cook over medium heat until it forms a chunky sauce
• Spray baking dish with cooking spray
• Fit in the baked eggplant cut side up
• Spread tomato sauce over the eggplant
• Crumble feta on top and sprinkle with oregano
• Cover and bake until eggplant is tender, approximately 30-40 minutes. Bake uncovered for 5 minutes

Serves 4

Nutritional Details

Calories (per serving) 150

Protein 6 grams

Fat 8 grams

Fiber 7 grams