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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Greek Eggplant with Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions