Greek Eggplant with Bread Stuffing Recipe

Name: Greek Eggplant with Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/2 medium onion, finely chopped; 1/2 red bell pepper, cored, seeded, and finely chopped; One 14-ounce can diced tomatoes, drained; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried; 4 to 6 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1/2 cup bread crumbs; Freshly ground black pepper; 1 medium eggplant, peeled or not, cut into 1-inch cubes (about 2 cups); 3 ounces feta cheese, crumbled; One 15-ounce can chickpeas, drained and rinsed

Servings: persons

Olive oil spray
1/2 medium onion, finely chopped
1/2 red bell pepper, cored, seeded, and finely chopped
One 14-ounce can diced tomatoes, drained
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
4 to 6 garlic cloves, minced
2 tablespoons chopped fresh parsley
1/2 cup bread crumbs
Freshly ground black pepper
1 medium eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
3 ounces feta cheese, crumbled
One 15-ounce can chickpeas, drained and rinsed

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
In a medium bowl, mix the onion, bell pepper, tomatoes, oregano, garlic, parsley, and bread crumbs.
4
Season with pepper to taste.
5
Arrange half of the eggplant in a layer in the pot.
6
Blanket with half of the feta, spoon in half the bread crumb mixture, and top with half of the chickpeas.
7
Repeat the layers with the rest of the ingredients.
8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9
Serve immediately.
10
Calories: 535
11
Protein: 24g
12
Carbohydrates: 71g
13
Fat: 16g
14
Cholesterol: 30mg
15
Sodium: 178mg
16
Fiber: 21g

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 12 ingredients. The key ingredients include: Olive oil spray, 1/2 medium onion, finely chopped, 1/2 red bell pepper, cored, seeded, and finely chopped, One 14-ounce can diced tomatoes, drained, and more.

Yes, Greek Eggplant with Bread Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Eggplant with Bread Stuffing

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