Eggplant with feta cheese
Eggplant with feta cheese


1 kilo eggplants, cut in thin rounds 300 gr Horio Feta Cheese 1 onion cut in thin slices 1 cup Horio Classic Olive Oil 3-4 tomatoes cut in thin round slices 1 cup tomato juice 1 teaspoon sugar Horio Classic Olive Oil 2 tablespoons chopped parsley Salt, pepper


  1. Coarsely grate Horio feta cheese.
  2. Place tomato slices in colander to drain.
  3. Put eggplant slices in salted water for 30 minutes, rinse and drain.
  4. Lightly fry the eggplants in Horio olive oil or brush them with olive oil and grill them. Place eggplants on paper towels to absorb the excess oil.
  5. Arrange eggplants side by side in greased pan. Season.
  6. Place tomato slices then onion slices on top of eggplants.
  7. Mix tomato juice with olive oil and sugar and pour mixture over vegetables.
  8. Place in oven and broil for about 15-20 minutes.
  9. Remove from oven and top with grated feta and parsley. Place back in oven and continue to broil (about 15 minutes) until cheese melts.

Serve eggplants hot.