Roasted eggplant w tomato onion and feta

  • 1 large or 2 medium eggplants cut either into 1 cm slices crosswise or lengthwise


  • 1 large onion-sliced crosswise, very thin slices
  • 2 large tomatoes sliced into 1 cm slices crosswise
  • feta ~1/2 lb–sliced into slabs ~0.5 cm thick
  • olive oil
  • oregano & pepper
  • sea salt


Place eggplant slices in 9×13 baking pan and drizzle generously with olive oil, turning slices to coat both sides, then sprinkle with salt.  Put in 350 deg oven and roast for about 45 minutes, turning once half way through.  When eggplant is soft and even beginning to brown, layer thin onion slices on top of eggplant, drizzle with a little olive oil, sprinkle with a little salt, and roast in oven for about 30 min until onion begins to brown.  Finally place tomato slices and feta on top, drizzle with a little oil and sprinkle with oregano and black pepper.  Bake for about 20 minutes until tomatoes are soft.  Then put under broiler for a few min so fet just begins to brown on the corners.

This is great as is or delicious on crusty bread as a roasted eggplant & feta sandwich.



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