Eggplant and Tomato Casserole with Feta and Herbs
Layers of tender roasted eggplant and juicy tomatoes are baked with garlic, olive oil, and fresh herbs, then topped with creamy feta for a savory, aromatic Mediterranean casserole. Great as a vegetarian main or hearty side.
Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 4
Ingredients
2 medium eggplants, sliced into ½‑inch rounds
3 medium ripe tomatoes, sliced
3 tbsp olive oil
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried thyme (or basil)
Salt & black pepper, to taste
½ cup crumbled feta cheese
¼ cup Parmesan cheese (optional, for richness)
3 tbsp fresh parsley or basil, chopped
Optional: ¼ cup breadcrumbs for a crunchy topping
Instructions
1. Prep the Eggplant
Preheat oven to 200°C (400°F).
Sprinkle eggplant slices with salt; let sit 15 minutes to draw out moisture.
Pat dry with paper towels.
2. Roast the Vegetables
Brush eggplant slices with olive oil; arrange on a lined baking sheet.
Roast for 15 minutes until lightly golden.
Meanwhile, drizzle tomato slices with a little olive oil and season with salt, pepper, oregano, and thyme.
3. Assemble the Casserole
Grease a baking dish with olive oil.
Layer half the eggplant, then half the tomato slices.
Sprinkle with garlic, a little feta, and parsley.
Repeat layers, finishing with tomatoes on top.
Top with remaining feta (and Parmesan/breadcrumbs if using).
4. Bake
Cover loosely with foil and bake 20 minutes.
Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
5. Serve
Garnish with extra fresh herbs.
Serve warm with crusty bread, couscous, or a green salad.
Notes & Tips
Less bitterness: Salting the eggplant first helps reduce bitterness.
Make it a meal: Add cooked lentils or chickpeas between layers.
Extra creamy: Drizzle a little bechamel or Greek yogurt between layers before baking.
Meal prep: Keeps well in the fridge up to 3 days; reheat covered at 180°C (350°F).
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
Yes — use drained whole canned tomatoes, sliced, or fire‑roasted tomatoes for a smoky flavor.
Q: Can I prepare this ahead of time?
Yes — assemble up to a day ahead, cover, and refrigerate; bake before serving.
Q: Can I freeze it?
Yes, but freeze before baking for best texture. Thaw overnight, then bake as directed.
Nutritional Information
Calories: ~280
Protein: 9g
Carbohydrates: 22g
Fat: 18g
Fiber: 8g
Sugar: 10g