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Baked Eggplant Feta


  • 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


  • 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


  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.