Greek-Style Baked Eggplant with Tomato and Feta

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 drafted and published.

Layers of tender baked eggplant topped with a fresh tomato sauce and crumbled feta cheese, bursting with Mediterranean flavors. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs large eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 45 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large sliced eggplant rounds on a baking sheet lined with parchment paper. Brush both sides with 2 tbsp olive oil and sprinkle with 1 tsp salt. Roast for 20 minutes, flipping halfway until eggplant is tender and golden.
  2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 can (14.5 oz) diced tomatoes, 1 tsp dried oregano, and 1/2 tsp black pepper. Simmer sauce for 10 minutes until slightly thickened.
  3. Step 3: In a baking dish, layer half the roasted eggplant slices, pour half the tomato sauce over, and sprinkle with half of 1 cup crumbled feta. Repeat layers with remaining eggplant, sauce, and feta.
  4. Step 4: Bake assembled dish for 15 minutes until bubbly and cheese is slightly browned. Garnish with 1/4 cup torn fresh basil leaves before serving warm.

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