Eggplant with Tomato & Feta

These are a great side to any meal. My friend Ashlee introduced these to me during one of our dinner club nights. For the original recipe, click here.

Serves 6


1 large eggplant

olive oil

1 medium onion, minced

2 large tomatoes, chopped

salt and pepper

1 tbsp of sugar

1 cup of feta cheese, crumbled


Step 1: Clean and dry your eggplant. Cut off the tops and ends, discard. Cut the remaining eggplant into 1/2 inch slices. Place eggplant into a large colander/strainer and season with salt. Let the eggplant sit for 1 hour.

Step 2: While the eggplant soaks with salt, cook your onion and tomato. In a medium frying pan over medium heat, add 1 tbsp of olive oil and allow it to heat up. Add your onion, season lightly with salt and pepper, and sauté for 2 minutes before adding the tomato.

Step 3: Add the chopped tomato and sprinkle with the sugar. Let the onion and tomato simmer for roughly 20 minutes, stirring as needed.

Step 4: Preheat your oven to 350F. Place the eggplant slices on paper towel and squeeze out any moisture. Next, you're going to lightly fry the eggplant.

Step 5: In a large frying pan over medium-high heat, add another tbsp of olive oil. Once hot, add the eggplant slices, frying them for 3-5 minutes each side, or until lightly golden on both sides.

Step 6: On a large, oiled baking sheet, place the eggplant slices. Dollop the tomato mixture on top, equally dividing up the mixture. Place a tbsp or more of feta cheese on top of each slice. Bake for 25 minutes in the oven. Remove, serve and ENJOY!