Eggplant with Feta and Tomatoes

Help Your Heart

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Serves 4



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


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


Nutrition Facts


Calories: 150

Fat 8 grams

Saturated fat




Fiber 7 grams


Protein 6 grams