Herb-Stuffed Eggplant with Feta Cheese

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

Tender eggplant slices filled with herby feta mixture, baked until golden and flavorful for a vegetarian delight. This Greek recipe (vegetarian), ready in about 40 minutes, pairs Eggplants, Feta cheese, Fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup chopped parsley, 2 tbsp chopped dill, 2 minced garlic cloves, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; mix until well combined.
  2. Step 2: Cut 2 large eggplants (about 1 lb each) lengthwise into 1/2-inch thick slices (about 12 slices total). Place slices on a baking sheet lined with parchment paper.
  3. Step 3: Spoon 2 tablespoons of the herb mixture onto each eggplant slice and spread gently to cover. Bake for 20-25 minutes, or until eggplant is tender when pierced and edges are golden brown.

Frequently asked questions

How long does Herb-Stuffed Eggplant with Feta Cheese 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 Herb-Stuffed Eggplant with Feta Cheese?

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 eggplants from drying out.

Can I substitute ingredients in Herb-Stuffed Eggplant with Feta Cheese?

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 Herb-Stuffed Eggplant with Feta Cheese 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 Herb-Stuffed Eggplant with Feta Cheese 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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