Baked Spiced Eggplant and Tomato Casserole

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 developed and reviewed.

Tender eggplant layers baked with a fragrant tomato sauce, topped with crumbled feta and fresh herbs for a comforting Middle Eastern-inspired main dish. This Middle Eastern recipe (vegetarian), ready in about 70 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 25 min Cook: 45 min Serves 6 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Arrange eggplant slices in a single layer on a baking sheet, brush both sides with 1 tablespoon olive oil, and season with salt and pepper. Bake for 20 minutes until tender and golden.
  2. Step 2: While eggplant bakes, heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Stir in garlic and cook for 1 minute until fragrant.
  3. Step 3: Add crushed tomatoes, oregano, cumin, and red pepper flakes to the saucepan. Simmer uncovered for 15 minutes until sauce thickens, then remove from heat.
  4. Step 4: In a 9x13-inch baking dish, spread 1 cup of tomato sauce on the bottom. Arrange 10 baked eggplant slices over the sauce. Spread remaining 1 cup sauce over the eggplant, then top with feta cheese and chopped parsley.
  5. Step 5: Bake uncovered for 20 minutes until cheese is melted and edges bubble. Let rest 10 minutes before serving.

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