High-Rise Layered Mediterranean Eggplant Bake

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A towering baked eggplant dish layered with rich tomato sauce, creamy feta, and herbs, showcasing Mediterranean flavors in a visually striking presentation. This Mediterranean high-protein recipe (vegetarian), ready in about 65 minutes, pairs eggplant, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 2 medium (about 1.5 lbs) eggplant
• 4 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 6 oz feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Parmesan cheese, grated

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 400°F. Cut 2 medium eggplants into 1/2-inch thick slices. Brush both sides of the slices with 2 tbsp olive oil and arrange them on baking sheets. Roast for 20 minutes until the edges are golden and the flesh is tender.
2. Step 2: While the eggplant roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce uncovered for 10 minutes until it thickens and the flavors meld.
4. Step 4: In a baking dish, spread 1/3 of the tomato sauce on the bottom. Layer half of the roasted eggplant slices on top, sprinkle with half of 6 oz crumbled feta cheese, and scatter 1/8 cup chopped fresh basil.
5. Step 5: Repeat with another layer of sauce, eggplant, feta, and basil. Finish with the remaining tomato sauce on top and sprinkle 1/4 cup grated Parmesan cheese over everything.
6. Step 6: Bake the assembled dish at 400°F for 15 minutes until the cheese is melted and slightly golden on top. Let it rest for 5 minutes before serving to allow the layers to set.