Baked Greek-Style Eggplant with Feta and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted eggplant slices layered with fresh tomatoes and crumbled feta cheese, finished with oregano and olive oil. This greek-inspired vegetarian (mediterranean) ready in about 50 minutes pairs (about 1.5 lbs) 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

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.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

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

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 Tomatoes 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 Tomatoes?

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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