Name: Melitzanes Me Feta: Baked Eggplant With Feta Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 pounds long slender eggplant; 1 pound ripe tomatoes, diced; 5 tablespoons fresh basil, chopped; 5 cloves garlic, minced; Olive oil for frying (about 1/4 inch depth in pan); Dash of sea salt; Dash of freshly ground black pepper; 1/2 pound feta cheese, crumbled

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Introduction

Melitzanes Me Feta is a classic Greek dish that beautifully combines eggplant, tomatoes, and feta cheese. Slices of fried eggplant are layered with a fresh tomato-herb mixture, topped with crumbled feta, and baked to golden perfection. This versatile dish works well as an appetizer, side, or meatless main course.

The image shows a white plate with several thin grilled eggplant slices arranged in a slight overlapping layer. The eggplant slices have a light brown, slightly crispy texture with dark purple edges. On top, there is a generous layer of small white crumbles of cheese, mixed with finely chopped bright red tomatoes. Fresh green basil leaves are scattered over the dish, adding a pop of color and freshness. The plate is placed on a white marbled surface, with stacked white plates and a fork visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds eggplant (long slender type)
Olive oil for frying
1 pound ripe tomatoes (diced)
5 tablespoons chopped fresh basil
5 cloves garlic (minced)
Dash of sea salt
Dash of freshly ground black pepper
1/2 pound feta cheese (crumbled)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Wash the eggplants and remove the stems.
Step 2: Cut the eggplant lengthwise into 1/2-inch slices.
Step 3: Pour olive oil into a frying pan to a depth of about 1/4 inch and heat over medium heat.
Step 4: Lightly fry the eggplant slices until they are soft and gently browned on both sides.
Step 5: Layer the fried eggplant slices in the bottom of a baking dish.
Step 6: In a bowl, combine the diced tomatoes, chopped basil, minced garlic, sea salt, and freshly ground black pepper to taste.
Step 7: Spoon the tomato mixture evenly over the layered eggplant in the baking dish.
Step 8: Top the dish with crumbled feta cheese.
Step 9: Bake in the preheated oven for 45 minutes, until the top is golden and bubbling.

Tips & Variations

To reduce oil absorption and sogginess, sprinkle salt over eggplant slices about an hour before frying, then rinse and pat dry.
Microwaving or soaking eggplant slices in milk before frying can also help achieve a less oily texture.
Brush eggplant slices with oil instead of deep frying to minimize grease.
Substitute zucchini for eggplant, or use a mix of both for a variation on the dish.
If you prefer, replace feta with mozzarella or blue cheese for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 300°F (150°C) until warmed through, to preserve texture and flavor. Avoid microwaving to keep the eggplant from becoming soggy.

How to Serve

A white rectangular baking dish holds a layered baked dish, starting with a base layer of thinly sliced dark purple eggplant arranged flat, topped with a thick layer of finely chopped red and orange vegetables mixed with herbs, and sprinkled generously with crumbly white cheese scattered unevenly across the top. The edges of the dish show some light browning and cooking juices. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to salt the eggplant before cooking?

Salting is not required, especially with smaller or modern varieties of eggplant that lack bitterness. However, salting helps reduce oil absorption and sogginess by collapsing air pockets in the slices.

Can I make this dish vegan?

Yes, simply omit the feta cheese or substitute it with a plant-based cheese alternative to keep the dish vegan-friendly.