Baked Eggplant Feta

This Crispy Panko Crusted Greek-inspired Eggplant recipe is irresistible!  This makes for a light summer dinner or an appetizer to serve at a summer gathering.   The feta cheese melts ever so slightly on top of this eggplant, and when you add tomato, kalamata olive, and Tzatziki sauce, you’re going to get the perfect bite that will make your taste buds burst! 

Crispy Eggplant is among my favorite summer foods!  On this website, I have recipes for

Sheet Pan Baked Eggplant Parmesan

Whole 30 Eggplant Hold the Parmesan

Now I am going to introduce you to Eggplant Feta.   This recipe is Greek-inspired and a cross between Baked Eggplant Parmesan and Melitzanes Feta.   I wasn’t sure exactly what to call this, but Eggplant Feta makes sense.

This Eggplant is filled with all of my favorite Greek flavors, and the tzatziki sauce you use for dipping makes this recipe absolutely luscious!

Why Eggplant?

Eggplants are a great source of vitamins and minerals, help with digestion, improves heart and bone health, and increases brain function.  Eggplant is hearty and makes a great main dish to prepare for a meatless dinner.  It also acts like a sponge and will absorb a variety of flavors to create succulent meals.

This is an easy recipe that calls for just a few ingredients but produces a big flavor

All you need is:

1 eggplant

2 eggs

olive oil – to mix with the eggs and to drizzle on top of the eggplant 

1.5  cups of panko breadcrumbs

1 tablespoon of dried dill

1 tablespoon of Cavender’s Greek Seasoning 

Toppings

Tzatziki Sauce

Tomatoes

Kalamata Olives 

Feta Cheese

This Recipe is Easy!  All you need to do is:

  1. Preheat your oven to 350 degrees.
  2. Prep. Wash your eggplant. Cut the stems off and cut the eggplant into 1/2 inch slices.
  3. Line a baking sheet with parchment paper.
  4. Set up a dipping station with two bowls.  In one bowl, mix a few tablespoons of olive oil and eggs.  In the second bowl, mix the panko breadcrumbs with the dried dill and Greek Seasoning.
  5. Dip each eggplant slice in the egg mixture, followed by the breadcrumbs.
  6. Arrange the eggplant slices on your baking sheet and drizzle additional olive oil over the slices.
  7. Bake in the oven for 25 minutes- flipping the eggplant 1/2 way through.
  8. Take the eggplant out of the oven.  Add the tomatoes, feta cheese, and kalamata olives on top of the eggplant while still piping hot.
  9. Serve with Tzatziki sauce.

Tips for cooking Eggplant

  1. Make sure you use enough olive oil when you cook eggplant– One thing I love about cooking with eggplant because it is a sponge that absorbs the flavor.  Adding a generous amount of olive oil will give your eggplant a better flavor.
  2. Try to Avoid extra-large eggplants- Large eggplants have super thick skin.  I prefer the taste of smaller eggplants. They have thinner skin and fewer seeds.
  3. Peel skin off the eggplant if you have a larger one with thick skin.
  4. If you are cooking with a large eggplant, you may want to salt your eggplant slices before cooking, reducing the vegetable’s bitterness.

Baked Eggplant Feta

Ingredients

  • 1 eggplant stick with a medium-sized eggplant
  • 2 eggs
  • 2 tablespoons olive oil
  • 1.2 cups panko breadcrumbs
  • 1 tablespoon dried dill
  • 1 tablespoon Cavenders Greek Seasoning
  • 2 tablespoon olive oil to drizzle on top of the eggplant

Toppings

  • 1/2 cup grape tomatoes chopped
  • 1/2 cup kalamata olives chopped
  • 1/2 cup feta cheese
  • 1 cup tzatziki sauce

Tzatziki Sauce

  • 1 cup Greek Yogurt
  • 1 tablespoon dried dill
  • 1/2 cup chopped cucumber
  • 1 teaspoon onion powder
  • 1 dash salt
  • 1/2 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350 degrees.

  2. Prep. Wash your eggplant. Cut the stems off and cut the eggplant into 1/2 inch slices

  3. Line a baking sheet with parchment paper.

  4. Set up a dipping station with two bowls.  In one bowl, mix a few tablespoons of olive oil and eggs.  In the second bowl, mix the panko breadcrumbs with the dried dill and Greek Seasoning.

  5. Dip each eggplant slice in the egg mixture, followed by the breadcrumbs.

  6. Arrange the eggplant slices on your baking sheet and drizzle additional olive oil over the slices.

  7. Bake in the oven for 25 minutes- flipping the eggplant 1/2 way through.

  8. Take the eggplant out of the oven.  Add the tomatoes, feta cheese, and kalamata olives on top of the eggplant while still piping hot.

  9. Serve with Tzatziki sauce.

Eggplant is by far my favorite summer vegetable. If you’re having a hard time finding a good one, try my Crispy Greek Zucchini Slices!

 

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