Baked Greek-Style Eggplant with Feta and Tomatoes

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.

Roasted eggplant slices layered with fresh tomatoes and crumbled feta cheese, finished with oregano and olive oil. This Greek-inspired vegetarian recipe (mediterranean), ready in about 50 minutes, pairs large eggplant, kosher salt, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Cook: 30 min Serves 4 Greek cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 1 large eggplant into 1/2-inch thick rounds and lay them on a baking sheet. Sprinkle with 1 tsp kosher salt and let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Brush both sides of the eggplant slices with 3 tbsp extra virgin olive oil and arrange in a single layer on a baking sheet.
  3. Step 3: Roast the eggplant for 20 minutes, flipping halfway, until golden and tender.
  4. Step 4: Remove from oven and layer the eggplant slices in a baking dish, placing 2 thin slices of 2 medium tomatoes between each layer.
  5. Step 5: Sprinkle 4 oz crumbled feta cheese evenly over the top, then season with 1 tsp dried oregano and 1/2 tsp freshly ground black pepper.
  6. Step 6: Return the dish to the oven and bake for an additional 10 minutes until the cheese softens and the tomatoes release juices.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving.

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