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Greek Eggplant with Bread Stuffing

This is a complete and hearty vegetarian meal. To make this meal vegan, just omit the feta cheese or use a soy or rice cheese substitute. Try this dish with mozzarella cheese for a different flavor combination.

Recipe information

  • Yield

    serves 2

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

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    In a medium bowl, mix the onion, bell pepper, tomatoes, oregano, garlic, parsley, and bread crumbs. Season with pepper to taste.

    Step 4

    Arrange half of the eggplant in a layer in the pot.

    Step 5

    Blanket with half of the feta, spoon in half the bread crumb mixture, and top with half of the chickpeas.

    Step 6

    Repeat the layers with the rest of the ingredients.

    Step 7

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 8

    Calories: 535

    Step 9

    Protein: 24g

    Step 10

    Carbohydrates: 71g

    Step 11

    Fat: 16g

    Step 12

    Cholesterol: 30mg

    Step 13

    Sodium: 178mg

    Step 14

    Fiber: 21g

Glorious One-Pot Meals
TagsGreekEuropeanCanned TomatoTomatoVegetableOreganoHerbs & SpicesEggplantFetaCheeseDairyChickpeaBean and LegumeBell PepperMainDinnerVegetarianOne-Pot MealsWeeknight MealsEasyOven BakeDutch OvenCookbooks
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