High-Stacked Layered Mediterranean Eggplant Bake

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 roasted eggplant, ripe tomatoes, and creamy feta baked to perfection with aromatic herbs. This Mediterranean high-protein recipe, ready in about 70 minutes, pairs eggplants, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 210 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 "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.

Prep: 25 min Cook: 45 min Serves 6 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 3 medium eggplant slices (1/2-inch thick) on baking sheets, brush both sides with 4 tbsp olive oil, and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes until tender and lightly browned.
  2. Step 2: In a small bowl, combine 3 minced garlic cloves and 1 tbsp chopped fresh oregano with 1 tbsp olive oil.
  3. Step 3: In a greased 9x13-inch baking dish, layer half the roasted eggplant slices, then cover with half the sliced 4 large tomatoes, sprinkle half the garlic-oregano oil mixture, 1/2 cup crumbled feta cheese, and 1/4 cup panko breadcrumbs.
  4. Step 4: Repeat the layering with remaining eggplant, tomatoes, garlic-oregano oil, feta, and panko. Sprinkle top with 1/4 cup chopped fresh basil.
  5. Step 5: Bake uncovered for 25 minutes until bubbly and golden on top. Let cool 10 minutes before serving to let layers set.

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