Baked Melitzanes Eggplants Saganaki Recipes
BAKED MELITZANES (EGGPLANTS) SAGANAKI
Baked Melitzanes Saganaki is an easy appetizer made with fried eggplants, tomato sauce and two Greek cheeses: feta and kasseri and then baked in the oven.
Provided by Ivy Liacopoulou
Categories Appetizers - mezedes
Time 55m
Number Of Ingredients 12
Steps:
- Wash the eggplants and drain well.
- Heat a couple tablespoons olive oil in a non-stick frying pan.
- Cut the first eggplant into 1 cm round slices and fry them on both sides until golden. (Do not cut all of them all at once as they will oxidize (brown).
- Remove on kitchen paper.
- Repeat with the second and third, adding more olive oil.
- Heat the remaining olive oil and sauté the onion until translucent.
- Add the garlic and sauté for a few seconds.
- Add the tomato, fresh basil, salt and pepper and herbs.
- Cook for 6 - 10 minutes, or until most of the liquid evaporates.
- Season the eggplants with salt and pepper and layer them in six ovenproof ceramic pots of 13 cm diametre.
- Add 1/6 of the sauce and spread it on top of the eggplants.
- Add any leftover slices of eggplants on top.
- Crumble feta.
- Add 1/6 of the feta (25 grams) on top of the sauce and finally add the grated kasseri, to cover the surface.
- At this stage you can wrap them in cling film and freeze to cook whenever you like.
- Preheat oven to 180oC and bake for 20 - 25 minutes or until golden on top.
Nutrition Facts : Calories 465 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 31 grams fat, Fiber 11 grams fiber, Protein 14 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 844 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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