Meditteranean Inspired Eggplant And Feta Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
• Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
• Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
• Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Steps:

• 1. Salt eggplant and let stand 30 minutes. Rinse and dry thoroughly. 2. Preheat oven to 350. Heat 1 tbsp. oil in frying pan, add onions, and cook over medium heat for four minutes or until soft, stirring occasionally. Transfer onions to plate. 3. Add 1 tbsp. oil to pan and cook eggplant slices for 2 minutes on each side, or until golden. Drain on paper towel. 4. Heat 1 tbsp. oil and cook meat until done. Set aside to cool. 5. Generously oil a large casserole dish. Line the dish with filo, working with one sheet at a time and overlapping. Brush pastry with oil and add layers to form a crust. Make sure to cover the sides of the dish. 6. Fill pastry with meat. Top with onions, then eggplant, feta, and rosemary. 7. Cover filling with additional filo pastry, brushing with oil between layers and sealing up around the sides. 8. Bake for 25 minutes, until pastry is browned. 9. For tomato herb sauce: combine all ingredients in a pan. Bring to a boil, reduce heat and simmer until liquid is mostly gone, about 20 minutes. Stir occasionally. Serve casserole warm with tomato sauce drizzled on top.