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UW Health SMPH
American Family Children's Hospital

Eggplant with Feta Cheese and Tomatoes

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  • 4 eggplants, about 6 oz each
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 3 oz feta cheese
  • 1 tbsp Olive oil
  • ½ teaspoon oregano
  • Salt and pepper

DirectionsEggplant with Feta Cheese and Tomatoes

  • Preheat oven to 375 degrees
  • Spray cookie sheet with cooking spray
  • Slice eggplant in half lengthwise, do not peel
  • Place eggplant cut side down on the sheet and spray with cooking spray
  • Bake for 10 minutes
  • Flip eggplant and bake and additional 5 minutes
  • Season with salt and pepper
  • Heat olive oil in skillet
  • Add tomatoes and cook over medium heat until it forms a chunky sauce
  • Spray baking dish with cooking spray
  • Fit in the baked eggplant cut side up
  • Spread tomato sauce over the eggplant
  • Crumble feta on top and sprinkle with oregano
  • Cover and bake until eggplant is tender, approximately 30-40 minutes. Bake uncovered for 5 minutes

Serves 4


Nutritional Details


Calories (per serving) 150

Protein 6 grams

Fat 8 grams

Fiber 7 grams