Stacked Eggplant with Feta Cheese

Eggplant, as I have previously mentioned, is a family favourite, so I was happy to try out a new recipe that was an instant hit. This works well as an appetizer as you can make the eggplant slices ahead of time and assemble the rest of the ingredients just before serving. Enjoy! 

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 small eggplant that can be cut into  1 inch slices
• 1 Tbsp whole wheat flour
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cooking oil ( I used sunflower oil)
• 1 medium onion sliced
• 1  cup zucchini cubed
• 1 cup cremini mushrooms sliced
• 1/4 cup feta cheese grated
• 1/2 cup cherry tomatoes cut into half 
• 1/4 cup breadcrumbs
• 1/4 tsp dried rubbed oregano
• 2 Tbsp chopped walnuts  

METHOD:

1. Preheat the oven to 500 F
2. Season the flour with cayenne and salt and toss eggplant in the mixture and coat both sides
3. Heat a 2 Tbsp oil and add the eggplant slices and saute eggplant for 3 minutes per side adding more oil as necessary
4. Set the eggplant aside on a parchment paper lined tray
5. Heat a tablespoon of oil and saute the onions, mushrooms and zucchini 
6. Season with salt and pepper. Turn off heat and add tomatoes
7. Add breadcrumbs and oregano. Taste and adjust seasoning as needed
8. Divide the vegetable mixture evenly on top of the eggplant slices, sprinkle walnuts and feta over top 
9. Bake for 5 minutes before serving