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Roasted Eggplant with Tomatoes and Feta

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Grain/Gluten Free, Nut Free, Refined Sugar Free, Specific Carbohydrate Diet Legal


  • 2 eggplant sliced
  • 4 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic
  • 1 1/2 cups chopped tomatoes
  • 1 tsp oregano
  • 1/3 cup chopped parsley
  • 1/4 cup feta
  • 1/4 cup fresh basil


  • Cut eggplant into 1/2 inch thick slices and lay the slices out on a baking sheet. Generously salt the slices and set aside.
  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • After 20 minutes, beads of liquid should have formed on the surface of the eggplant, rub the tops of each with a paper towel to remove moisture as well as the excess salt
  • Brush each eggplant with olive oil and place in oven for 20 minutes flipping after the first 10 minutes
  • In a pot over medium heat sauté onions and minced garlic for 5-6 minutes until onions become translucent
  • Lower heat to medium low and add tomatoes, oregano and parsley and season with salt and pepper. Let simmer uncovered for 20 minutes, if mixture begins to look dry add a splash of white wine.
  • Top each eggplant slice with a spoon full of the tomato mixture and a few crumbled pieces of feta. Bake in the oven for 10 minutes until the cheese begins to look soft
  • Remove from oven, top each with a basil leaf and serve