Eggplant with feta cheese

1kg eggplants, cut in thin rounds
300g feta cheese Minerva
1 onion cut in thin slices
1 cup extra virgin olive oil
3-4 tomatoes cut in thin round slices
1 cup tomato juice
1 tsp sugar
2 tbsp chopped parsley
Salt, pepper
1 Coarsely grate feta cheese
2 Place tomato slices in a colander to drain
3 Put eggplant slices in salted water for 30 minutes, rinse and drain
4 Lightly fry the eggplants in olive oil or brush them with olive oil and grill them
5 Place eggplants on paper towels to absorb the excess oil
6 Arrange eggplants side by side in greased pan
7 Season with salt and pepper
8 Mix tomato juice with olive oil and sugar and pour mixture over vegetables
9 Place in oven and broil for about 15-20 minutes
10 Remove from oven and top with grated feta and parsley
11 Place back in oven and continue to broil (about 15 minutes), until cheese melts.

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