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Melitzanes me Feta: Baked Eggplant with Feta Cheese

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Stuffed Eggplant
Philippe Desnerck/Photolibrary/Getty Images

In Greek: μελιτζάνες με φέτα, pronounced meh-leed-ZAH-nes meh FEH-tah

The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.

Cook Time: 45 minutes

Total Time: 45 minutes


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


Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.

Preheat the oven to 355°F (180°C).

Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.

Serve hot, warm, or at room temperature.

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