Eggplant Greek Style

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 8.5 g
  • Cholesterol: 21.6 mg
  • Sodium: 356.3 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.8 g

View full nutritional breakdown of Eggplant Greek Style calories by ingredient
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Serves four as a side dish.
Serves four as a side dish.

Number of Servings: 4


    1 eggplant
    2 slices onion, thin slices
    1T chopped shallot
    1C Del Monte diced tomato/sauce
    3 cloves garlic, pressed
    1T fresh diced oregano or 2t. dried oregano
    2t. garlic powder
    1t. fresh ground black pepper
    1/4C grated parmesan cheese
    1/2C crumbed Feta cheese
    PAM olive oil flavor OR 2t. olive oil (do not use extra virgin)


Serves 4 as a side dish

Slice eggplant 1/4" slices
Place a paper towel between slices, put a heavy pan or dish on top, let sit for 1 hour to remove excess water in eggplant.

Preheat Oven 350 degrees

Chop shallots, garlic
Slice onion.
Add 1tsp. olive oil to saute pan, or use PAM!
Saute onion slices until carmelized, add shallot and garlic and saute for another 2-3 minutes.
Remove from pan and set aside.

Spray griddle with PAM or use 1tsp olive oil, heat. Saute eggplant slices until lightly browned on each side, add fresh ground black pepper and garlic powder to taste.
(If you must, use a little salt for taste)

In 8" square baking dish, place 3T of the diced tomato sauce on bottom of dish. Then add eggplant on top of the sauce Sprinkle grated parmesan cheese on each of the eggplant slices. (ok to layer the eggplant slices)

Add the remainder of the diced tomato sauce over the eggplant slices.
Sprinkle oregano over the sauce.
Use either 1T fresh chopped oregano or 2t. dried oregano (if using dried, crumble in fingter-tips to release the flavor)

Then place the onion, shallot, garlic mixture on top of the sauce.

Sprinkle feta cheese over the top.

Cover with aluminum foil and bake for 20 minutes.

Remove foil and bake for another 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user DSTENORE.

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