Baked Greek-Style Eggplant with Tomato and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender baked eggplant topped with a savory tomato sauce and crumbled feta cheese, capturing the essence of classic Greek regional flavors. This Greek-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 40 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Arrange 2 medium eggplant slices (1/2-inch thick) on a baking sheet, brush both sides with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 20 minutes, flipping halfway, until tender and lightly 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.
  3. Step 3: Stir in 1 1/2 cups canned crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes until sauce thickens.
  4. Step 4: In a baking dish, layer half of the roasted eggplant slices, pour half of the tomato sauce over them, and sprinkle with half of 3/4 cup crumbled feta cheese.
  5. Step 5: Repeat the layering with remaining eggplant, sauce, and feta. Bake uncovered for an additional 15 minutes until bubbling and cheese is slightly browned.
  6. Step 6: Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Tomato and Feta?

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 eggplant from drying out.

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

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 Tomato and Feta 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.

Is Baked Greek-Style Eggplant with Tomato and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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