PAN-FRIED EGGPLANT WITH FETA
Eggplants with feta are found in tavernas and prepared at home with equal gusto. You don’t even have to follow through the last step -broiling the dish so that the cheese melts. Once the eggplants are softened in the skillet, you can serve them, warm or at room temperature, with feta crumbled on top.
- 8 medium eggplants washed and cut into ¼ inch rounds
- 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
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.
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.
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.