- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 tbsp
- all-purpose flour
- 30 mL
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 1
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 160
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 330 mg