Baked Eggplant with Red Peppers, Onions and Feta
1 eggplant, cut in 1/2-inch slices
1 large sweet onion, sliced thinly
1 or 2 large red bell peppers, cut in thin strips and halved
1 6oz. package of reduced fat feta cheese, crumbled
1/4 cup bread crumbs
salt
pepper
oregano (optional)
vegetable cooking spray
vegetable or olive oil
Preheat oven to 350. Heat skillet and spray both sides of each eggplant slice with a little cooking spray before placing in the skillet. Brown a little on each side; set slices aside. In same skillet, add about 1 tablespoon of vegetable or olive oil. Cook onion slices until softened; remove from skillet and set aside. In the same skillet, saute red bell pepper strips.
Spray square baking dish with cooking spray. Add a layer of half of the eggplant slices and sprinkle with a little salt, pepper, and oregano (if desired). Add half of the onions, red peppers, and crumbled feta cheese. Repeat the layers with the remaining vegetables and cheese. Sprinkle the top with the bread crumbs.
Bake for about 30 minutes. Makes 4 servings.
