How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Aubegines / Eggplants With Cheese (Greek) Recipe?

You need 8 ingredients. The key ingredients include: 2 lb Eggplants, 3 Tbsp. Extra virgin olive oil, 3 x Cloves garlic, thinly sliced, 4 lrg Ripe tomatoes, peeled and minced, and more.

Is Baked Aubegines / Eggplants With Cheese (Greek) Recipe suitable as vegetarian?

Yes, Baked Aubegines / Eggplants With Cheese (Greek) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Baked Aubegines / Eggplants With Cheese (Greek) Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Aubegines / Eggplants With Cheese (Greek) Rec

Name: Baked Aubegines / Eggplants With Cheese (Greek) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Eggplants; 3 Tbsp. Extra virgin olive oil; 3 x Cloves garlic, thinly sliced; 4 lrg Ripe tomatoes, peeled and minced; 1 Tbsp. Tomato paste, dissolved in; 6 Tbsp. Water; 3 Tbsp. Finely minced fresh parsley Salt and pepper; 4 ounce Grated parmesan cheese or possibly kefalotiri

Try this homemade Baked Aubegines / Eggplants With Cheese (Greek) recipe the whole family will love. Made with Eggplants, Extra virgin olive oil, garlic…

This Baked Aubegines / Eggplants With Cheese (Greek) relies on simple, everyday ingredients such as eggplants, extra virgin olive oil, tomato paste, dissolved in and water. It comes together quickly and makes 4 servings, at about 413 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 lb Eggplants
3 Tbsp. Extra virgin olive oil
3 x Cloves garlic, thinly sliced
4 lrg Ripe tomatoes, peeled and minced
1 Tbsp. Tomato paste, dissolved in
6 Tbsp. Water
3 Tbsp. Finely minced fresh parsley Salt and pepper
4 ounce Grated parmesan cheese or possibly kefalotiri

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
413 kcal
Category
Vegetarian

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