Baked Eggplant Casserole With Feta Cheese and Tomatoes

Baked Eggplant Casserole with Feta Cheese and Tomatoes

The Spruce / Lynn Livanos Athan

  • Total: 2 hrs 45 mins
  • Prep: 105 mins
  • Cook: 60 mins
  • Yield: 1 9x12 pan (12 servings)
Nutritional Guidelines (per serving)
270 Calories
15g Fat
22g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 9x12 pan (12 servings)
Amount per serving
Calories 270
% Daily Value*
Total Fat 15g 20%
Saturated Fat 7g 34%
Cholesterol 83mg 28%
Sodium 205mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 22%
Protein 13g
Calcium 288mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated.


  • 6 medium eggplants (about 4 lbs., peeled in wide strips and sliced in 1/2 inch slices)
  • 1/4 cup olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 2 pounds tomatoes (diced, or a 28-ounce can whole tomatoes crushed with liquid)
  • 1 tablespoon basil (fresh, minced)
  • 1 tablespoon mint (fresh, minced)
  • 1/2 pound Anthotiro cheese (soft; if not available, substitute Ricotta cheese)
  • 1/2 pound Feta cheese (crumbled)
  • 3 eggs
  • 1 cup yogurt (Greek, strained in cheesecloth to remove excess liquid)
  • 1/2 cup milk
  • 2 large tomatoes (sliced)
  • 3 tablespoon bread crumbs
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Lightly grease two sheet pans and bake the eggplant slices for 20 to 30 minutes or until tender, but not mushy. Set aside.

  3. Over medium-high heat, heat the olive oil in a large sauté pan. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about one minute. Add the tomatoes and simmer uncovered for about 10 minutes so that some of the liquid can evaporate. Stir in the chopped basil and mint and season with salt and pepper.

  4. In a medium bowl, beat the eggs with a whisk. Add the yogurt, milk, salt, and pepper to taste and mix well. Set aside.

  5. In another bowl, combine the crumbled feta with the Anthotiro or Ricotta and set aside.

Assemble the Dish:

  1. Lightly grease a large round (12 to 14 inch) or deep rectangular 9x12 pan. Sprinkle the bottom with some breadcrumbs to absorb excess liquid. Place a layer of eggplant on the bottom. Sprinkle half of the feta cheese mixture, add 1/3 of the tomato sauce and half of the egg-yogurt mixture.

  2. Add another layer of eggplant, sprinkle the remaining feta cheese, add remaining egg-yogurt mixture and add another 1/3 of the tomato sauce.

  3. Finish with a final layer of eggplant mixed with tomato slices. Season with salt and pepper and top with the remaining tomato sauce. Sprinkle the top with breadcrumbs.

  4. Chill the assembled dish in the refrigerator for at least an hour.

  5. When close to the hour's end of chilling, preheat oven to 350 F.

  6. Bake in the oven for 45 minutes to an hour or until the dish is heated through and the cheese bubbles at the edges. Allow to cool before serving.

  7. Serve and enjoy!


You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the extra time.