Cuisine: Mediterranean / Italian-Greek Fusion
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Servings: 6
🫒 Ingredients
For the Eggplant:
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2 large eggplants, sliced into ½-inch rounds
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2 teaspoons salt (for drawing out moisture)
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2 tablespoons olive oil (for brushing or frying)
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1 cup whole wheat or regular breadcrumbs
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½ cup grated Parmesan cheese
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1 teaspoon dried oregano
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½ teaspoon black pepper
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½ teaspoon smoked paprika
For the Sauce:
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 small onion, finely chopped
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1 can (28 oz) crushed tomatoes or tomato passata
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2 tablespoons tomato paste
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon chili flakes (optional)
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Salt and pepper, to taste
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1 teaspoon sugar (to balance acidity)
For Assembly:
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1 ½ cups shredded mozzarella cheese
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½ cup crumbled feta cheese
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¼ cup grated Parmesan cheese
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Fresh basil leaves for garnish
🔥 Instructions
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Prepare the Eggplant
Slice the eggplants and sprinkle both sides with salt. Lay them on paper towels and let sit for 20–30 minutes to draw out excess moisture and bitterness.
Pat dry thoroughly with clean paper towels before cooking. -
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
Coat the Eggplant Slices
In a shallow bowl, mix breadcrumbs, Parmesan, oregano, black pepper, and paprika.
Brush each eggplant slice lightly with olive oil, then press into the breadcrumb mixture to coat both sides.
Place the slices on the baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and crisp. -
Make the Tomato Sauce
In a medium saucepan, heat olive oil over medium heat.
Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
Add crushed tomatoes, tomato paste, basil, oregano, chili flakes, and sugar. Season with salt and pepper.
Simmer for 15 minutes, stirring occasionally, until thickened. -
Assemble the Dish
In a baking dish, spread a thin layer of tomato sauce on the bottom.
Arrange a layer of baked eggplant slices, followed by a layer of sauce, mozzarella, and feta.
Repeat the layers until all ingredients are used, finishing with sauce and cheese on top. -
Bake
Bake uncovered for 25–30 minutes, until the top is bubbling and golden brown.
Let it rest for 10 minutes before slicing to help the layers set. -
Garnish & Serve
Sprinkle with fresh basil leaves and a drizzle of olive oil. Serve warm with a side of salad or crusty bread.
🍅 Serving Suggestions
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Pair with Greek salad, roasted potatoes, or garlic bread.
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Serve alongside lemon orzo or herbed couscous for a heartier meal.
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For a lighter meal, pair with tzatziki or yogurt dip.
💡 Tips & Variations
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Make it gluten-free: Use almond flour or gluten-free breadcrumbs.
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Make it vegan: Replace mozzarella and feta with vegan cheese alternatives.
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Add layers: Try adding sautéed spinach or roasted red peppers between layers.
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Meal prep: Keeps well for up to 4 days in the fridge; tastes even better the next day!
🌍 Mediterranean Story
Eggplant has deep roots in Mediterranean cuisine — known as melitzana in Greece, melanzana in Italy, and berenjena in Spain. It’s celebrated for its ability to absorb flavors like olive oil, herbs, and garlic, transforming simple dishes into something extraordinary.
This Mediterranean Eggplant Parmesan is a lighter, fresher twist on the Italian classic. Instead of frying, the eggplant is baked until crisp, then layered with bright tomato sauce, creamy feta, and fragrant basil. The feta adds a tangy Mediterranean flair, while the basil and olive oil bring everything together.
In the United States, this fusion has become a favorite among food lovers seeking comfort without heaviness — a balance of rustic Italian warmth and Greek brightness. Each bite feels like dining on a sunlit terrace overlooking the sea, with aromas of tomato, cheese, and herbs filling the air. 🌿🍆
