Mediterranean Baked Eggplant with Tomato and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Layers of tender baked eggplant with a robust tomato sauce and creamy feta cheese, perfect as a comforting vegetarian main or side dish. This Mediterranean-inspired sandwich and wrap recipe (vegetarian), ready in about 60 minutes, pairs eggplant, sliced into 1/2-inch rounds, olive oil, chopped onion 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.

Ingredients

• 2 medium eggplant, sliced into 1/2-inch rounds
• 4 tbsp olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 400 grams canned diced tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 150 grams crumbled feta cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush both sides of 2 medium eggplant slices (1/2-inch thick) with 4 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes until softened and lightly golden.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 400 grams canned diced tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce gently for 10 minutes until slightly thickened.
4. Step 4: In a baking dish, layer half the roasted eggplant slices, pour half the tomato sauce over them, and sprinkle with half of 150 grams crumbled feta cheese. Repeat the layers once more.
5. Step 5: Bake the assembled dish for 15 minutes until bubbly and the feta slightly browned. Garnish with 1/4 cup torn fresh basil leaves before serving.