This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.



Ingredient Checklist


Instructions Checklist
  • Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.

  • Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.

Reviews (2)

49 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 31
  • 2 star values: 7
  • 1 star values: 4
Rating: 4.0 stars
It is a nice combination of flavors. I just might slice the eggplant a little thicker so that I can broil it for 12 minutes without it turning into paper, my eggplant was a little dry after being broiled for 10 minutes on each side. Still deciding weather I like the skin left on the eggplant.
Rating: Unrated
I am very thankful for all the list of recipes you shared and sent to me, the mere fact that these recipes are beneficial to my cookery class... i learned a lot on you.thank you so much and God bless...
Rating: 3 stars
It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn't enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn't add salt to each layer, as I didn't have layers. So the salt I added was minimal. The feta, olives added much of the salt.