Eggplant and Feta Bake with Olive Oil and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory keto-friendly baked dish layering tender roasted eggplant with creamy feta, fragrant herbs, and rich olive oil. This mediterranean-inspired keto (keto, vegetarian) ready in about 50 minutes pairs crumbled feta cheese, divided extra virgin olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 35 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet, brush both sides with 3 tbsp extra virgin olive oil, and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Roast for 20 minutes, flipping halfway, until golden and soft.
  2. Step 2: In a mixing bowl, combine 1 cup crumbled feta cheese, 1 tsp dried oregano, 1 tbsp chopped fresh thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
  3. Step 3: Lower oven temperature to 375°F. In a baking dish, layer half the roasted eggplant slices, then evenly spread half the feta mixture. Repeat layers with remaining eggplant and feta mixture.
  4. Step 4: Drizzle remaining 1 tbsp olive oil over the top and bake for 15 minutes until cheese is warmed and slightly golden. Let cool 5 minutes before serving.

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Frequently asked questions

How long does Eggplant and Feta Bake with Olive Oil and Herbs take to make?

Total time is about 50 minutes (15 min prep + 35 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 Eggplant and Feta Bake with Olive Oil and Herbs?

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 crumbled feta cheese from drying out.

Can I substitute ingredients in Eggplant and Feta Bake with Olive Oil and Herbs?

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 Eggplant and Feta Bake with Olive Oil and Herbs 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 Eggplant and Feta Bake with Olive Oil and Herbs keto?

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

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