Eggplant Mykonos
Indulge in the Mediterranean flavors of Eggplant Mykonos, a comforting baked dish that beautifully highlights the smoky richness of golden-seared eggplant layered with a savory herbed tomato sauce. Infused with aromatic oregano, thyme, and a hint of cinnamon, this recipe delivers a taste of Greece in every bite. Creamy crumbled feta cheese adds tangy depth, while a crunchy topping of panko breadcrumbs creates the perfect balance of textures. Ready in just an hour, Eggplant Mykonos is ideal for weeknight dinners or an elegant vegetarian main course. Serve it warm, topped with fresh parsley, for a dish that’s as visually stunning as it is flavorful. Perfectly suited for anyone seeking Mediterranean recipes, eggplant casseroles, or easy baked vegetarian meals!
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 15 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 ounces feta cheese
- 2 tablespoons fresh parsley
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/2-inch thick slices. Lightly salt both sides and allow the slices to sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the eggplant slices in batches, cooking for about 2 minutes per side until golden and softened. Set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the finely diced yellow onion until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the crushed tomatoes, dried oregano, dried thyme, ground cinnamon, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
In a large baking dish, layer half of the seared eggplant slices across the bottom. Pour half of the tomato sauce over the eggplant and spread it evenly.
Crumble 2 ounces of feta cheese over the sauce. Repeat with the remaining eggplant slices, tomato sauce, and feta cheese.
Sprinkle the panko breadcrumbs evenly over the top layer.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes. Sprinkle freshly chopped parsley on top before serving warm.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 5892 mg | 256% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 69.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 888 mg | 68% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4772 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
