After using up my zuchinni and eggplant from the farm on a ratatouille dish that I threw together (literally), I wanted more! Today we went to the Farmer's Market and I bought some. This easy eggplant recipe was a hit with my family - it is pretty and delicious:
Slice unpeeled eggplant into 1/4 inch slices. Place the slices on a paper towel and salt them. Let them drain for a half an hour. Transfer them to a baking pan and put olive oil on each side of the eggplant and sprinkle with oregano. Broil the eggplant and turn until it is tender. Add crumbled feta and broil again until the feta starts to brown.