small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)
0
1/4 cup
olive oil, divided
60 mL
1 cup
sliced white mushrooms
250 mL
1 cup
diced green zucchini
250 mL
1 1/2 cups
diced fresh tomatoes
375 mL
2 tbsp
Oregano Seasoning Paste
30 mL
1 cup
crushed Roasted Garlic & Rosemary Croutons
250 mL
1/2 cup
finely sliced green onions
125 mL
1/4 cup
crumbled feta cheese
60 mL
Method
Step 1
Preheat oven to 500°F (260°C). In a bowl, mix flour, 1/4 tsp each (1 mL) salt and pepper. Toss in eggplant and coat evenly. Heat half the oil in a large sauté pan over medium-high heat and, working in batches, sauté the eggplant for 2 to 3 min. on each side, adding oil as needed. Transfer eggplant to a parchment-paper-lined baking tray and set aside.
Step 2
Return pan to the heat, add more oil if necessary and sauté mushrooms until brown, about 5 min. Toss in zucchini, season with remaining salt and pepper and cook 1 to 2 min. Turn off heat; mix in tomatoes, oregano paste, croutons and green onions. Adjust seasoning if needed.
Step 3
Divide vegetables evenly on top of eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each and cook 5 min. before serving.
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