Panfried Eggplant with Crumbled Feta

Name: Panfried Eggplant with Crumbled Feta
Ingredients: 8 medium eggplants (washed and cut into ¼ inch rounds); salt; ½ cup extra virgin olive oil; 1 ½ cups about 6 ounces crumbled Greek feta; Freshly ground black pepper to taste; Paprika (to taste); 3 to 4 Tbsp chopped fresh flat-leaf parsley (to taste)

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Servings: 8

Author : Diane Kochilas

eggplant feta feta cheese

Ingredients

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8 medium eggplants (washed and cut into ¼ inch rounds)salt½ cup extra virgin olive oil1 ½ cups about 6 ounces crumbled Greek fetaFreshly ground black pepper to tastePaprika (to taste)3 to 4 Tbsp chopped fresh flat-leaf parsley (to taste)

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Instructions

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Step 1

Place the eggplant slices in a colander in layers and salt each layer. Place a plate or other weight on top and press down. Let the eggplants drain for 1 hour. Rinse in the colander and pat dry very well.

Step 2

Heat 2 tablespoons of the olive oil in a large nonstick skillet. Place the eggplant slices in the skillet. Fry until lightly golden on both sides and, turning once in the process. Repeat with the remaining eggplant slices and olive oil.

Step 3

Preheat the boiler. Place the eggplant slices on an ovenproof platter, sprinkle with the crumbled feta, pepper, and paprika and place under the broiler, about 8inches from the heat source, for a few minutes until the feta starts to melt. Sprinkle with parsley and serve hot.