Eggplant and feta cheese! What a wonderful combination! A light, delicious and easy recipe! Without frying!

Ingredients

2 medium eggplants

1 zucchini (optional)

300 gr feta cheese

2 large onions chopped

½ cup tomato sauce

2 tomatoes diced

¼ tsp salt

¼  tsp pepper

¼ tsp oregano

½  tsp sugar

5 tbs olive oil

3-4 tbs kefalotyri (optional)

Directions

Wash and clean the eggplants

Cut into thin slices and put them in water with a little salt for about half an hour to remove bitterness (you can skip this step)

In a small saucepan, add the oil and sauté the onion and garlic

Add the tomatoes, tomato sauce, water, salt, pepper, some sugar and some oregano and boil the sauce for about ten minutes

Lay out half the eggplants, top with the zucchini and sliced ​​feta cheese

Pour half the sauce on top

Add the remaining eggplants and the remaining sauce

Sprinkle with a little kefalotyri

Cover and bake for 40 minutes at 180 degrees

And 10-15 minutes uncovered

** if you want, put some grated kefalotyri on top which is a greek hard cheese

** for a heavier version, fry the eggplants before placing them.