- Eggplants with sauce napoliten and feta cheese

Category: Mediterranean Diet, Monastic Recipes of Mount Athos.

Serves: 6 - 8

Preparation time: 1h 20min

Level: Easy - medium

Ingredients:

• 3-4 large eggplant
• 250 g. feta cheese
• 150 g. hard yellow salty cheese
• 5-6 onions
• 5-6 cloves of garlic
• 1 glass sweet wine
• 500 g. tomatoes purified
• 2 tbsp tomato paste
• 1 tbsp oregano
• pepper salt
• 150 g. ^eleon^ extra virgin olive oil  $

Preparation:

Prepare the eggplant

1. Cut the eggplant into thick slices 2 cm. (The base of the tower) and layers in the pan until it fills and add salt.
2. Fry until soft but not melted. Place them in a pan next to one another.
3. Cut remaining eggplant into thin slices, add salt and fry until crisp. Put on absorbent paper.

For the sauce napoliten

1. Cut the onions in food processor.
2. Put in a saucepan the olive oil to heat and sauté the onions.
3. Chop garlic and pour into the pot along with the onions.
4. When you have sauté then pour in the wine.
5. Cut the tomatoes in a food processor.
6. Add the tomatoes to the pan along with the tomato paste, oregano, salt, pepper and stir.
7. Add 2 cups of water and boil the sauce until drink the fluids.

Preheat the oven at 200 ° C

   8. Put a spoonful of sauce over the eggplant - base you already in the pan.
       Over the sauce place finely slices of feta cheese.
  9. Put over the slice a thin slice of fried eggplant (smaller diameter than the   base eggplant).
  10. Repeat the process to form a tower of materials.
  11. At the top of the tower, add the grated yellow cheese.

  12. Place the pan in the oven and bake for about 30 minutes.

Luxury Olive Oil family co.