Greek-Style Baked Eggplant with Tomatoes and Feta

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

Layers of tender baked eggplant and fresh tomatoes topped with salty feta cheese and fragrant oregano, a vegetarian Mediterranean favorite. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 65 minutes pairs olive oil, garlic cloves, minced, large ripe tomatoes, sliced 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: 50 min Serves 4 Greek cuisine 280 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 and brush both sides with 4 tbsp olive oil. Roast for 20 minutes until softened and lightly golden.
  2. Step 2: In a baking dish, layer half of the roasted eggplant slices, then top with 3 large sliced ripe tomatoes. Sprinkle with 2 tsp dried oregano, 2 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Add remaining eggplant slices on top, then layer the remaining 3 large tomato slices. Sprinkle with remaining 2 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Crumble 1 cup feta cheese evenly over the top and drizzle with 1 tbsp olive oil.
  5. Step 5: Bake uncovered for 25-30 minutes until the feta is slightly golden and the vegetables are bubbling.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving warm or at room temperature.

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Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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 Greek-Style Baked Eggplant with Tomatoes 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 olive oil from drying out.

Can I substitute ingredients in Greek-Style Baked Eggplant with Tomatoes 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 Greek-Style Baked Eggplant with Tomatoes 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 Greek-Style Baked Eggplant with Tomatoes 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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