Savory Baked Eggplant with Feta and Tomato
Experience the rich flavors of Greece with this baked eggplant dish. Tender slices of eggplant are layered with juicy tomatoes, aromatic herbs, and creamy feta cheese, resulting in a comforting, hearty meal that's perfect for any occasion. This recipe offers a delicious vegetarian option that pairs well with crusty bread or a fresh garden salad. Enjoy the Mediterranean taste right at home!
ingredients
- 2 large eggplants, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 ripe tomatoes, chopped
- 1 cup crumbled feta cheese
- ¼ cup fresh parsley, chopped (for garnish)
- 1 tablespoon balsamic vinegar (optional)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
- 3.
Roast the eggplant in the preheated oven for about 25 minutes, flipping halfway through, until tender and golden.
- 4.
In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
- 5.
Add the chopped tomatoes, oregano, thyme, and a pinch of salt and pepper. Cook for about 5-7 minutes until tomatoes are softened.
- 6.
In a greased baking dish, layer half of the roasted eggplant slices, followed by half of the tomato sauce, and half of the feta cheese. Repeat the layers.
- 7.
Drizzle with balsamic vinegar, if using, and sprinkle any remaining feta on top.
- 8.
Bake for an additional 20-25 minutes, until heated through and cheese is slightly golden.
- 9.
Garnish with fresh parsley before serving. Enjoy warm with your favorite sides!
