Aegean Eggplant

• 2 medium eggplants
• 1/2 cup olive oil
• 2 1/2-3 cups chopped fresh tomatoes
• 4 cloves garlic, finely chopped
• 1 cup chopped onion
• 1/2 cup chopped Italian parsley
• 1/2 cup crumbled feta cheese
• sea salt and pepper to taste

1. Slice your eggplants in 1/2" slices.
2. Place eggplant in a baking dish. Brush both sides with olive oil and sprinkle with sea salt. broil on both sides until lightly browned, about 10 minutes on each side.
3. While the eggplant is browning, prepare the sauce. Saute garlic and onion in 1/4 cup olive oil.
4. Add tomatoes, salt, and pepper to the saute pan. Simmer until sauce is thickened.
5. Remove eggplant from the oven and set your oven to 375 degrees.
6. Spoon sauce over eggplant slices. Sprinkle with feta and parsley and drizzle with additional olive oil.Return to preheated oven for 15-20 minutes.
7. Serve as a side dish or with basmati for a vegetarian entree.

eggplants, olive oil, tomatoes, garlic, onion, italian parsley, feta cheese, salt

Taken from food52.com/recipes/10366-aegean-eggplant (may not work)