Name: Eggplant Slices With Crumbled Dodoni Greek Feta
Ingredients: 4 medium eggplants (washed and cut into ¼ inch rounds); Sea salt (as needed); Extra virgin olive oil (as needed); 1 ½ cups about 6 ounces crumbled Dodoni Greek feta; 4 tablespoons grated parmigiano or Greek kefalotyri (optional); Freshly ground black pepper to taste; Paprika (to taste); 3 - 4 tablespoons chopped fresh flat-leaf parsley (to taste)

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Ingredients

4 medium eggplants washed and cut into ¼ inch rounds
Sea salt as needed
Extra virgin olive oil as needed
1 ½ cups about 6 ounces crumbled Dodoni Greek feta
4 tablespoons grated parmigiano or Greek kefalotyri optional
Freshly ground black pepper to taste
Paprika to taste
3 - 4 tablespoons chopped fresh flat-leaf parsley to taste

Instructions

Place the eggplant slices in a colander in layers and salt each layer. Place a plate or other weight on top and press down. Let the eggplants drain for 1 hour. Rinse in the colander and pat dry very well.
Light the broiler and place the oven rack in the center, about six inches from the heat source. Line a few baking sheets with parchment paper.
Place the eggplant slices in a large mixing bowl and toss with olive oil and pepper. Use as much oil as needed to lubricate the eggplants well on all sides. Place in a single layer on each of the baking sheets and broil, turning once, until soft, about 6 to 7 minutes. Don’t let them brown.
Slide the sheets out of the oven and sprinkle the eggplant slices evenly with the Dodoni feta and grated cheese. Put back in the oven for a few minutes, until the cheeses melt but before they brown. Remove, sprinkle with additional pepper and paprika and the parsley. Serve hot.