Mediterranean Eggplant & Sun-Dried Tomato Bake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, no-boil bake featuring roasted eggplant, sun-dried tomatoes, and feta, baked in a tomato-herb sauce for a crowd-pleasing vegetarian main. This mediterranean-inspired vegetarian (vegetarian) ready in about 65 minutes pairs large (about 1.5 lbs) eggplant, olive oil, salt 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 45 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Slice eggplant into 1/2-inch rounds, brush with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper; roast on a parchment-lined sheet for 25 minutes until tender, flipping once.
  2. Step 2: In a bowl, combine 3/4 cup tomato sauce, 2 tbsp fresh oregano, 1/4 cup sun-dried tomatoes (chopped), and 1/4 cup finely diced red onion; mix until well blended.
  3. Step 3: Spread 1/3 of the tomato mixture over the bottom of a 9x9-inch baking dish, then layer half of the roasted eggplant slices on top.
  4. Step 4: Spread another 1/3 of the tomato mixture over the eggplant, then top with the remaining eggplant and the last 1/3 of the sauce.
  5. Step 5: Crumble 1/2 cup feta cheese over the top and bake for 20 minutes until bubbly, then let rest for 10 minutes before cutting.

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Frequently asked questions

How long does Mediterranean Eggplant & Sun-Dried Tomato Bake take to make?

Total time is about 65 minutes (20 min prep + 45 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 Mediterranean Eggplant & Sun-Dried Tomato Bake?

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 Mediterranean Eggplant & Sun-Dried Tomato Bake?

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 Mediterranean Eggplant & Sun-Dried Tomato Bake 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 Mediterranean Eggplant & Sun-Dried Tomato Bake 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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