Eggplant Soufflé in Red Sauce

This eggplant soufflé in red sauce is a comforting dish that blends the sweetness of roasted eggplants with the richness of a slow-cooked tomato sauce.

By Alexandras Home

@home.alexandras

September 24, 2025

Eggplant Soufflé in Red Sauce

By Alexandras Home

Ingredients

3

eggplants, sliced lengthwise
1/3

cup (80 ml) extra virgin olive oil, plus more for brushing the eggplants
5

cloves garlic, minced
1 2/3

cups (400 ml) tomato juice
4

cups (500 g) grated kefalotyri (or parmesan/pecorino)
10

oz (300 g) feta cheese, crumbled
Salt & freshly ground pepper
Fresh parsley, chopped, for garnish

Instructions

TOTAL TIME

2 hours

6 servings

This eggplant soufflé in red sauce is a comforting dish that blends the sweetness of roasted eggplants with the richness of a slow-cooked tomato sauce. Layered with kefalotyri or parmesan, feta, and fresh parsley, it’s a Mediterranean-style soufflé that’s hearty, aromatic, and perfect for sharing at the table. Pair it with a glass of Gratsi Rosé its smooth, balanced flavors complement the roasted eggplant and tangy tomato sauce, turning this dish into a meal that feels both rustic and elegant.

A glass baking dish filled with baked eggplant parmesan topped with melted cheese and tomato sauce, sitting on a wooden tray. A drink and a small dish of chopped herbs are in the background.

STEP 1

Prepare the eggplant:

Slice the eggplants lengthwise. Brush both sides with olive oil and season with salt and pepper. Roast in the oven at 400°F (200°C) for about 25 minutes, or until soft. Set aside.

Sliced eggplant drizzled with oil and seasoning on a baking tray, ready to be roasted. In the background are whole eggplants, a glass of amber liquid, a bulb of garlic, and a wooden cutting board.

STEP 2

Make the base sauce:

In a pan, heat the olive oil and sauté the minced garlic for 1 minute. Add the tomato juice, season with salt and pepper, and simmer for 25 minutes until slightly thickened, but not too reduced.

A wooden spoon with chopped garlic rests on a cutting board. Nearby are a bowl of tomato sauce, a glass labeled GRATSI, a bunch of parsley, and bottles of olive oil on a kitchen counter.

A close-up of a pot filled with thick, red tomato sauce, with visible bits of garlic or onion and a slightly glossy surface.

STEP 3

Assemble the soufflé:

In a 12x7 inch (30x18 cm) baking pan, spread a layer of tomato sauce on the bottom.
Add one layer of roasted eggplant slices.
Spoon more tomato sauce on top, followed by grated cheese, crumbled feta, and chopped parsley.
Repeat this process 4 times for 4 layers. Finish with a final layer of tomato sauce and a generous topping of grated kefalotyri or parmesan.

A wooden cutting board with a block of white cheese, a glass of amber liquid, and a spoonful of chopped greens. Nearby are a dish of feta cheese and a small bowl with garlic. A glass baking dish is in the foreground.

STEP 4

Bake at (350°F) 180°C for 60 minutes, until bubbly and golden on top.

A freshly baked casserole with a golden, cheesy top sits on a wooden surface. Nearby, a glass of a light beverage and a spoonful of chopped herbs rest on a wooden cutting board.

STEP 5

Serve:

Sprinkle with fresh parsley and serve immediately, ideally with a chilled glass of Gratsi Rosé for the perfect Mediterranean pairing.

A serving of moussaka topped with herbs on a white plate with a blue rim. In the background, a glass baking dish with more moussaka and a drink in a glass are visible.

Eggplant Soufflé in Red Sauce

Eggplant Soufflé in Red Sauce