Sauteed Eggplant with Oregano Vegetable Toss

Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 4


  1. 2 tbsp (30 mL) all-purpose flour
  2. 1/2 tsp (2 mL) each salt and pepper, divided
  3. 1 eggplant, cut into 1/2-in. (1-cm) thick slices (approx. 8 to 10 slices)
  4. 1/4 cup (60 mL) olive oil, divided
  5. 1 cup (250 mL) sliced white mushrooms
  6. 1 cup (250 mL) diced green zucchini
  7. 1 1/2 cups (375 mL) diced fresh tomatoes
  8. 2 tbsp (30 mL) Oregano Seasoning Paste
  9. 1 cup (250 mL) crushed Roasted Garlic & Rosemary Croutons
  10. 1/2 cup (125 mL) finely sliced green onions
  11. 1/4 cup (60 mL) crumbled feta cheese


  1. Preheat oven to 500°F (260°C). In a large bowl, mix flour, 1/4 tsp each (1 mL) salt and pepper. Add eggplant slices and toss to coat evenly. Heat half the oil in a large skillet over medium-high heat and, working in batches, sauté the eggplant 2 to 3 min. on each side, adding more oil as needed. Transfer eggplant to a parchment-paper-lined baking sheet. Set aside. 
  2. Return skillet to the heat, add more oil if necessary. Sauté mushrooms until browned, 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 desired. 
  3. Divide vegetable mixture on top of the eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each portion; bake 5 min. until heated through. Serve immediately.