Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, mediterranean) ready in about 40 minutes blends olive oil, minced garlic cloves, canned crushed tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble?

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 Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble 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 Oven-Roasted Eggplant with Garlic Tomato Sauce and Feta Crumble 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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