Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g total), preferably globe eggplants
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces (113g) feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 tablespoons breadcrumbs (panko or regular)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice eggplant into ½-inch thick rounds.
  2. In a large bowl, toss eggplant slices with olive oil, salt, and pepper.
  3. Lay eggplant slices in a single layer on the baking sheet.
  4. Bake for 20-25 minutes, flipping halfway through, until slightly softened and lightly browned.
  5. While eggplant bakes, combine crumbled feta, parsley, mint, garlic, lemon juice, olive oil, red pepper flakes (if using), and breadcrumbs in a small bowl. Mix well.
  6. Remove eggplant from oven. Evenly distribute the feta crumble mixture over the eggplant slices.
  7. Return to oven and bake for another 10-15 minutes, or until the feta crumble is golden brown and bubbly.
  8. Let cool for a few minutes before serving. Garnish with extra fresh herbs, if desired.