Ingredients:

  • 2 medium eggplants (about 600g)
  • 1 teaspoon kosher salt (5g)
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, chopped (about 150g)
  • 3 cloves garlic, minced
  • 1 can (400g) diced tomatoes
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon dried basil (2g)
  • 1 teaspoon black pepper (5g)
  • 150g feta cheese, crumbled
  • 30g grated Parmesan cheese (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Slice the eggplants into 1/2-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture.
  2. In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook for 1-2 minutes until fragrant.
  3. Stir in diced tomatoes, oregano, basil, and pepper; simmer for 10 minutes.
  4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Rinse and pat dry the eggplant slices. Arrange a layer of eggplant on the baking sheet, followed by a layer of the tomato sauce. Sprinkle with feta cheese, then repeat layers until all ingredients are used, finishing with sauce and cheese on top.
  6. Cover loosely with foil and bake for 25-30 minutes. Remove foil for the last 10 minutes to golden the top.
  7. Allow resting for 5 minutes before serving. Garnish with fresh parsley if desired.