This Mediterranean-inspired eggplant bake combines layers of tender eggplant, tangy feta, and a flavorful herb-infused egg mixture for a delightful dish.
Preheat your oven to 300°F and lightly grease a casserole dish.
Preheating ensures even cooking and prevents sticking.
Slice the eggplants into rounds and heat a large frying pan over medium-high heat with a bit of oil.
Cook the eggplant in batches to avoid overcrowding the pan.
Cook the eggplant slices in the pan until golden on both sides, about 3-5 minutes per side.
Ensure the eggplant is tender and slightly caramelized for the best flavor.
Layer the cooked eggplant slices evenly in the prepared casserole dish.
Overlap the slices slightly for a more cohesive bake.
Pour the stewed tomatoes over the eggplant, spreading them evenly.
Use a spoon to distribute the tomatoes evenly.
Sprinkle the crumbled feta cheese, chopped parsley, and cilantro over the tomatoes.
Chop the herbs finely for a more even distribution.
In a mixing bowl, whisk together the eggs, diced onion, salt, pepper, allspice, oregano, sage, and cayenne.
Whisk thoroughly to ensure the spices are well incorporated.
Pour the egg mixture evenly over the layered ingredients in the casserole dish.
Pour slowly to avoid disturbing the layers.
Cover the dish with foil and bake for 30 minutes.
Covering helps retain moisture during baking.
Remove the foil and bake for an additional 10-20 minutes until the top is set and slightly golden.
Check for doneness by gently shaking the dish; it should not jiggle.
Let the casserole cool slightly before serving warm or at room temperature.
Allowing it to cool helps the layers set for easier serving.
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