>Roasted Eggplant w/Greek yoghurt Sauce

>You will need:

1 large eggplant
1 egg
8oz container of Greek yoghurt (If you use the American stuff, you’ll need to strain it in cheesecloth over night to drain the liquid)
Parmesan cheese
Greek oregano
Olive oil
salt and pepper

a mid sized casserole dish w/lid

Slice eggplant in .5″ slices and lightly season with salt pepper and Greek oregano allow eggplant to marinate a while in the seasonings (30 minutes or so)
Lightly coat slices with Olive oil (Toss or use Olive oil cooking spray)
Preheat oven to 400 degrees
Layer slices in casserole dish, cover and bake for 20 minutes
While the eggplant is baking mix 6oz of Greek yoghurt, 6tbs grated Parmesan, a dash of black pepper, Greek oregano and the egg together to form your sauce
Remove sliced eggplant from oven pour yoghurt sauce atop and return to oven lowering temperature to 325 and bake for an additional 40 minutes.

The top will be bubbly when you remove it, allow it to cool and thicken before you slice and serve.

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