Baked Greek-Style Eggplant with Feta and Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-baked eggplant slices topped with a rich tomato sauce and crumbled feta cheese, capturing the essence of Mediterranean home cooking. This greek-inspired vegetarian (mediterranean) ready in about 75 minutes blends extra virgin olive oil, minced garlic cloves, (28 oz) canned crushed tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Arrange 2 large eggplants sliced into 1/2-inch rounds on baking sheets, brush both sides with 2 tbsp extra virgin olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 25 minutes, flipping halfway until tender and golden.
  2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 can (28 oz) crushed tomatoes, 1 tbsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer for 15 minutes until sauce thickens.
  3. Step 3: In a baking dish, layer roasted eggplant slices and spoon tomato sauce evenly over each layer. Sprinkle 6 oz crumbled feta cheese and 1/4 cup chopped fresh basil leaves on top.
  4. Step 4: Bake uncovered for 20 minutes until cheese softens and sauce bubbles. Let cool for 5 minutes before serving warm as a side or main dish.

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Frequently asked questions

How long does Baked Greek-Style Eggplant with Feta and Tomato Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Greek-Style Eggplant with Feta and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Greek-Style Eggplant with Feta and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek-Style Eggplant with Feta and Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek-Style Eggplant with Feta and Tomato Sauce?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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