Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble

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.

Roasted eggplant slices topped with a savory garlic tomato sauce and crumbled feta cheese, bringing together classic Greek ingredients in a simple, flavorful dish. This Greek-inspired vegetarian recipe (mediterranean), ready in about 40 minutes, pairs eggplants, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Cook: 30 min Serves 4 Greek cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and brush both sides with 4 tbsp olive oil. Roast for 20 minutes, flipping halfway, until tender and golden.
  2. Step 2: While the eggplants roast, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Pour in 1 1/2 cups canned crushed tomatoes, then stir in 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce gently for 10 minutes until thickened.
  4. Step 4: Remove the roasted eggplant slices and arrange them on a serving platter. Spoon the garlic tomato sauce over the eggplant evenly.
  5. Step 5: Sprinkle 3/4 cup crumbled feta cheese and 2 tbsp chopped fresh parsley on top while still warm. Serve immediately as a side or light main course.

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