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Roasted Eggplant, Tomato, and Feta Cheese Stacks

in Entrees, Other







I know that I promised to post this recipe several days ago, but with the Thanksgiving holiday and with this being one of the busiest times of year in school, I just haven’t had the time.  But here it is…better late than never, right?  And trust me, this is so tasty that it will be worth the wait!

Roasted Eggplant, Tomato, and Feta Cheese Stacks

Servings: 1 as a meal, or 2 as sides


1 eggplant, sliced into 1/2 inch thick slices (you need 8 slices)
2 Roma tomatoes, sliced into 1/2 inch thick slices (again, 8 slices)
EVOO cooking spray
fine sea salt
black pepper
garlic powder
onion powder
ground oregano
dried sweet basil
1/4 cup feta cheese crumbles


1. Begin by “salting” your eggplant.  After you have cut the eggplant into slices, place the slices into a colander and sprinkle salt over each piece of eggplant.  Let the eggplant sit for at least 30 minutes.  This process helps remove any bitter taste from the eggplant.







2. Preheat the oven to 425 degrees F.  Rinse off the eggplant slices in cold water and pat dry with paper towels.

3. Place the eggplant slices on an EVOO-sprayed, foil-lined baking sheet.  Spray the tops lightly with EVOO cooking spray.

4. Sprinkle the eggplant slices with all of the seasonings.  Place into the oven and roast for 20 minutes.

5. While the eggplant is roasting, prepare a second baking sheet by lining it with foil and spraying it with EVOO cooking spray.  Place the tomato slices onto the baking sheet, spray them with EVOO cooking spray, and sprinkle them with the same seasonings used for the eggplant.

6. After 20 minutes, remove the eggplant, flip it, spray with EVOO cooking spray, and season the other side.  Place the eggplant and tomatoes back into the oven and roast for 20 minutes.

7. Remove the eggplant and tomatoes from the oven.  Place a tomato slice onto each eggplant slice (you will have 8 stacks).  Sprinkle with crumbled feta cheese.  Place back into the oven and bake for approximately 5-7 minutes.

8. Place the smaller eggplant/tomato stacks onto the larger ones.  You will end up with 4 stacks, each stack containing 2 eggplant slices and 2 tomato slices.







These Roasted Eggplant, Tomato, and Feta Cheese Stacks are sooo good that not only did I make them last Monday, but I made them again yesterday.  They are that tasty!







I ate all four of the stacks as a meal, but you could certainly serve two as a side dish to a meal.  Enjoy! 🙂

{ 13 comments… add one }
  • Haley @ The Saucy Apple November 26, 2012, 8:50 pm
    Hey Hannah! I just have to say I loveloveLOVE eggplant sliced and roasted in the oven. At my house, we usually top each slice with tomato sauce and cheese to make eggplant pizzettes. Sooooo good. :) Have a nice night!
  • Allison @ Life's a Bowl November 27, 2012, 10:03 am
    Def worth the wait ;) I have never cooked with eggplant but have wanted to and I love feta so I def would try this! I also wanna try making eggplant lasagna!
    • cleaneatingveggiegirl November 27, 2012, 10:11 am
      It is so easy to make. This recipe took a little while to make (mostly just from the salting and cooking time), but it is so so worth it. I hope you give it a try! :)
  • Sara @ Nourish and Flourish November 27, 2012, 10:44 am
    Mmm...I LOVE eggplant! It's one of those vegetables that I often order when I'm at a restaurant, but hardly ever make at home. I'm going to have to change that though because these look fantastic! Thanks for sharing the recipe! <3
  • Brittany November 27, 2012, 12:31 pm
    Oh I love eggplant!! GRILLED eggplant is by far the best I have ever had! This looks delicious!
    • cleaneatingveggiegirl November 27, 2012, 12:46 pm
      I have never tried it grilled. I guess I know what I'll be doing once grilling season rolls around again :) .
  • tani bree November 27, 2012, 4:38 pm
    Yum! I love eggplant and I don't think to eat it very often tobecause it is hard to find recipes for them. Thanks for this one! I might have to try it out.

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