Roasted Eggplant with Feta

This was a lovely Meatless Monday dish I made. Served with tubule and home made pita chips. 

• 1 medium- large eggplant
• salt and pepper
• extra virgin olive oil
• italian seasoning 
• crumbled feta

Wash eggplant and slice into about 1/2 inch discs.

Lay flat on a baking sheet and sprinkle with salt. 

Let sit for 20-30 minutes. This will draw out some of the bitter taste. 

Pat eggplant down with paper towels to get rid of the bitter juice.

Drizzle with olive oil, sprinkle with salt-pepper- italian seasoning

Bake for 20 minutes at 400.

Flip eggplant sprinkle with feta, and bake for another 20 or 

until tender and cooked through. 

I thought it was amazing just like this- then my husband took the leftovers, stuck them in the food processor and made some sort of baba ganoush concoction. Whipped together a batch of homemade pita chips, and it was seriously so good. Cheers!