Baked Eggplant in Tomato Sauce with Feta

EAT

ALEXANDRA'S KITCHEN

Baked Eggplant in Tomato Sauce with Feta

Name: Eggplant in Tomato Sauce with Feta: A Classic Italian Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium eggplants, cut in half lengthwise; 2-3 tbsp (30-45 ml) extra virgin olive oil, for drizzling; Salt and pepper, to taste; 1 2/3 cups (400 ml) tomato passata or plain tomato sauce; 1/3 cup (80 ml) extra virgin olive oil; 4 garlic cloves, finely chopped; 5 fresh basil leaves, chopped; Salt and pepper, to taste; 5.3 oz (150 g) feta cheese, crumbled

Perfect as a main or side dish!

By Alexandras Home

@home.alexandras

May 22, 2025

By Alexandras Home

Ingredients

For the Eggplants:
2

medium eggplants, cut in half lengthwise
2-3

tbsp (30–45 ml) extra virgin olive oil, for drizzling
Salt and pepper, to taste
For the Tomato Sauce:
1 2/3

cups (400 ml) tomato passata or plain tomato sauce
1/3

cup (80 ml) extra virgin olive oil
4

garlic cloves, finely chopped
5

fresh basil leaves, chopped
Salt and pepper, to taste
For Topping:
5.3

oz (150 g) feta cheese, crumbled

Instructions

TOTAL TIME

2 hours

4 servings

Such an easy and delicious recipe - it might just become your favorite! This Eggplant in Tomato Sauce with Feta is comforting, healthy, and full of flavor. Perfect as a main or side dish.

Roasting eggplant calls for a good quality olive oil — our guide on cooking vs. finishing olive oil explains exactly which one to reach for. For more Mediterranean veggie dishes, this Mediterranean cabbage salad makes a perfect side, and you can also learn can you deep fry with olive oil for a crispier eggplant variation.

Four baked eggplant halves topped with tomato sauce, crumbled cheese, and chopped herbs on a parchment-lined baking tray. A plate and a glass of white wine are in the background.

Prepare the Eggplant

Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin. Drizzle with olive oil, season with salt and pepper.

Four halved eggplants on a baking tray in the first image; in the second image, a hand brushes oil onto scored eggplant halves with a brush, sprinkled with seasoning.

Bake Until Tender

Bake:
Place the eggplants flesh-side up on a baking tray. Bake at 350°F (180°C) for about 45 minutes, until soft and golden.

Smash the Flesh

Smash:
As soon as they’re out of the oven, gently mash the flesh with a spoon to create small wells that will hold the sauce.

A woman uses a fork to score halved, roasted eggplants on a baking tray. Insets show a plate with feta, a glass of white wine, and baked eggplants with golden, scored flesh on parchment paper.

Make the Tomato Sauce

Heat the olive oil in a pan. Add the garlic and sauté for a minute. Stir in the tomato sauce, basil, salt, and pepper. Simmer for 20 minutes, or until the sauce thickens and the excess water evaporates.

A split image: on the left, a pan of simmering tomato sauce with herbs; on the right, roasted eggplant halves on a tray, with a spoon topping one with the tomato sauce.

Assemble

Spoon the tomato sauce generously over each eggplant half. Top with crumbled feta.

A woman in a kitchen places a tray of four stuffed eggplant halves topped with crumbled cheese onto a counter; a close-up shows the eggplants on parchment paper before baking.

Serve

Enjoy warm, with crusty bread or a fresh green salad. And for the perfect pairing, pour yourself a chilled glass of Gratsi White – it brings out the sweetness of the tomato and the creaminess of the feta beautifully.

Two images: the left shows four baked eggplant halves topped with tomato sauce and crumbled cheese on a tray; the right shows a single stuffed eggplant half garnished with herbs on a plate.

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