Eggplant with Feta and Tomatoes

Serves 4

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

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

Nutrition Facts

Calories: 150

Fat 8 grams

Saturated fat

Cholesterol

Sodium

Carbohydrate

Fiber 7 grams

Sugar

Protein 6 grams