The winner of our second annual recipe contest is this gorgeous Eggplant Fan! The recipe and photos were sent in by IRENA KARAFILLY (irenakarafilly.com), who says she was introduced to this dish by her daughter.

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While this recipe will take you longer than the usual half hour or so total we generally promote around here, the results look 100% worth it! It reminds me of the classic Anatolian Greek eggplant dish, Imam Baldi. 

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Here is Irena's recipe in her own words:

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EGGPLANT FAN: WHAT YOU NEED

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1 medium-large eggplant

Olive oil

Salt and freshly ground black pepper

2-3 large tomatoes, cut into thin rings

2  large garlic cloves, minced

Fresh basil, chopped

6 oz. Feta Cheese, crumbled

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INSTRUCTIONS

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Preheat oven to 350 F.  Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but not all the way through, leave it attached to the stem. Season every slice on both sides generously with salt, and lay them flat on a baking sheet over a few layers of paper towels. Slightly tilt one side of the baking dish and prop it with an object so the side is lifted by 1-2 inches off the counter. That way the liquid from the eggplant will go to the other side of the baking sheet. Let the eggplant sit for 1/2 to 1 hour. Rinse with cold water, pat dry and place on a clean baking sheet lined with parchment paper.

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Grease each eggplant slice with olive oil, season with salt and black pepper. Place the eggplant on a parchment paper-lined baking pan. Place a couple of tomato slices between each eggplant slice, sprinkle some minced garlic and chopped fresh basil. Repeat with the remainder of the eggplant slices. Drizzle with more oil.

Bake for about 45 minutes. If there is liquid in the baking sheet, continue baking for another 15 minutes, or until liquid has evaporated. The length of baking will depend on the size of the eggplant.

When done, sprinkle with crumbled feta cheese on top and serve warm.

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