Baked Greek-Style Eggplant with Feta and Tomato Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (mediterranean), ready in about 75 minutes, pairs large eggplants, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

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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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