Eggplant and Tomato Baked with Herbed Feta

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

Sliced eggplant and tomatoes bake until golden, topped with a creamy herbed feta crumble for a savory vegetarian main. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium eggplant, tomatoes, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 25 min Serves 6 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Cut 1.5 lbs tomatoes into wedges. Toss eggplant and tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 20 minutes until eggplant is tender and tomatoes begin to caramelize.
  3. Step 3: While vegetables roast, crumble 4 oz feta cheese into a bowl. Finely chop 2 garlic cloves and 1 tbsp fresh oregano. Mix with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to form a crumble.
  4. Step 4: Remove baking sheet from oven. Spread feta crumble evenly over roasted vegetables.
  5. Step 5: Return to oven for 5 minutes until feta is slightly golden. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Eggplant and Tomato Baked with Herbed Feta take to make?

Total time is about 40 minutes (15 min prep + 25 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 Tomato Baked with Herbed 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 medium eggplant from drying out.

Can I substitute ingredients in Eggplant and Tomato Baked with Herbed 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 Eggplant and Tomato Baked with Herbed Feta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Eggplant and Tomato Baked with Herbed Feta?

Mediterranean 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.

What others are saying

Related recipes