Bring the fresh taste of the Mediterranean to your dinner table with this stacked eggplant and tomato loaded with feta cheese. Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
Category: not set
Cuisine: not set
1 tbsp fresh lemon juice
1 tbsp olive oil extra virgin
1 tbsp fresh oregano leaves (plus more for garnish)
0.25 tsp minced garlic very finely minced
0.75 tsp kosher salt divided (or to taste)
0.125 tsp black pepper freshly ground (or to taste)
1 large uncooked eggplant(s) trimmed, sliced into twelve
2 spray(s) cooking spray
2 large fresh tomato(es) ends trimmed cut into six slices each
0.75 cup(s) crumbled feta cheese
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