Baked Eggplant with Feta Cheese and Tomatoes

Since today is a special occasion, Monday with no one to bother me, I'm making this about noon so I can eat it all day. Just me! I deserve a me day.

If you have family members that think they can not have a meal without "meat", this also makes an excellent side dish.

This is another slightly altered recipe from the wonderful Vegetarian Cooking for Everyone Cook Book.

I happened to have oven roasted tomatoes in my refrigerator so I'm using those.

Baked Eggplant with Feta Cheese and Tomatoes
4-6 servings or me
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4 oblong Asian or Italian eggplants, about 6 ounces each
about 1/3 cup olive oil
Salt and Pepper freshly ground or House Seasoning
4 ripe tomatoes, peeled, seeded and chopped, or oven roasted tomatoes
2 to 3 ounces feta cheese, I'm going for the 3 ounces
1/2 teaspoon dried oregano

Preheat the oven to 375 degrees F. Slice each eggplant lengthwise in half and score the cut sides in a crisscross pattern.

Heat 3 tablespoons of the oil in a large skillet. Add the eggplant, cut side down, and fry over medium -high heat until golden. Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper. Wipe out the pan.

Heat 1 tablespoon fresh oil in the skillet, add the tomatoes, and cook over medium-high heat until they have broken down into a chunky sauce, 5 to 10 minutes. The oven roasted tomatoes will not take as long. Season with salt and pepper to taste.

Set the eggplants, cut side up and snugly side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomato over the cheese, and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake 5 minutes more.