Baked Chicken and Eggplant with Tomato and Feta

Name: Baked Chicken and Eggplant With Tomato and Feta
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants, about 2 1/4 lb total, sliced crosswise into 1/2-inch rounds; 3 tbsp extra-virgin olive oil; 3/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 lb boneless, skinless chicken thighs, trimmed of excess fat; 3/4 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tbsp extra-virgin olive oil, for searing; 1 tbsp extra-virgin olive oil; 1 large yellow onion, thinly sliced, about 2 cups; 5 garlic cloves, minced; 2 tbsp tomato paste; 1 can crushed tomatoes, 28 oz; 1 cup cherry or grape tomatoes, halved; 1 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1 tbsp balsamic vinegar or red wine vinegar; 1/4 tsp red pepper flakes, optional; 6 oz feta cheese, crumbled, about 1 1/2 cups; 1/4 cup chopped fresh parsley or basil; 1 tbsp extra-virgin olive oil, for drizzling after baking, optional; Lemon wedges, for serving, optional

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 40 minutes, including 10 minutes resting time

Quick Ingredients

2 large eggplants, about 2 1/4 lb total, sliced into 1/2-inch rounds
5 tbsp extra-virgin olive oil, divided
2 lb boneless, skinless chicken thighs, trimmed
2 tsp kosher salt, divided
1 tsp black pepper, divided
2 1/2 tsp dried oregano, divided
1 tsp sweet paprika
1 large yellow onion, thinly sliced
5 garlic cloves, minced
2 tbsp tomato paste
1 can crushed tomatoes, 28 oz
1 cup cherry or grape tomatoes, halved
1 tbsp balsamic vinegar or red wine vinegar
6 oz feta cheese, crumbled
1/4 cup chopped fresh parsley or basil, for finishing

Do This

1. Preheat the oven to 425°F. Toss sliced eggplant with 3 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp pepper; roast on two sheet pans for 22 to 25 minutes.
2. Season chicken with 3/4 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and paprika. Sear in 1 tbsp olive oil for 2 to 3 minutes per side.
3. Reduce oven to 375°F. Sauté onion in 1 tbsp olive oil for 6 minutes, then add garlic and tomato paste for 1 minute.
4. Stir in crushed tomatoes, cherry tomatoes, vinegar, remaining oregano, and remaining salt. Simmer for 8 to 10 minutes.
5. Layer sauce, roasted eggplant, chicken, more sauce, and feta in a 9×13-inch baking dish.
6. Cover and bake for 25 minutes, then uncover and bake 15 minutes more, until bubbling and the chicken reaches 165°F. Rest 10 minutes before serving.

Why You’ll Love This Recipe

Deep Mediterranean flavor: Roasted eggplant, garlicky tomato sauce, oregano, and tangy feta bake together into a savory, comforting casserole.
Hearty all-in-one dinner: You get juicy chicken, tender vegetables, sauce, and cheese in one bubbling baking dish.
Great for make-ahead meals: The flavors get even better after resting, making this ideal for leftovers and meal prep.
Home-cook friendly: The steps are simple, the ingredients are easy to find, and the dish feels special without being fussy.

Grocery List

Produce: 2 large eggplants, 1 large yellow onion, 5 garlic cloves, 1 cup cherry or grape tomatoes, fresh parsley or basil, optional lemon for serving
Meat: 2 lb boneless, skinless chicken thighs
Dairy: 6 oz feta cheese
Pantry: Extra-virgin olive oil, kosher salt, black pepper, dried oregano, sweet paprika, tomato paste, 1 can crushed tomatoes, balsamic vinegar or red wine vinegar, optional red pepper flakes

Full Ingredients

For the Roasted Eggplant

2 large eggplants, about 2 1/4 lb total, sliced crosswise into 1/2-inch rounds
3 tbsp extra-virgin olive oil
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Chicken

2 lb boneless, skinless chicken thighs, trimmed of excess fat
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp sweet paprika
1 tbsp extra-virgin olive oil, for searing

For the Tomato, Onion, and Garlic Sauce

1 tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced, about 2 cups
5 garlic cloves, minced
2 tbsp tomato paste
1 can crushed tomatoes, 28 oz
1 cup cherry or grape tomatoes, halved
1 1/2 tsp dried oregano
1/2 tsp kosher salt
1 tbsp balsamic vinegar or red wine vinegar
1/4 tsp red pepper flakes, optional

For Assembly and Finishing

6 oz feta cheese, crumbled, about 1 1/2 cups
1/4 cup chopped fresh parsley or basil
1 tbsp extra-virgin olive oil, for drizzling after baking, optional
Lemon wedges, for serving, optional

Baked Chicken and Eggplant with Tomato and Feta – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the eggplant

Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Arrange the eggplant slices in a single layer, then brush or toss them with 3 tbsp olive oil, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Spread them out well so they roast instead of steam.

Step 2: Roast the eggplant until tender and golden

Roast the eggplant for 22 to 25 minutes, flipping the slices halfway through, until they are soft in the center and lightly browned around the edges. The eggplant should look slightly collapsed and creamy, not dry. Remove the pans from the oven and reduce the oven temperature to 375°F.

Step 3: Season and sear the chicken

While the eggplant roasts, pat the chicken thighs dry with paper towels. Season both sides with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp sweet paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side, just until lightly browned. The chicken will not be cooked through yet; it will finish baking in the casserole.

Step 4: Build the tomato, onion, and garlic sauce

In the same skillet, reduce the heat to medium and add 1 tbsp olive oil. Add the sliced onion and cook for 6 minutes, stirring often, until softened and lightly golden. Add the minced garlic and tomato paste, then cook for 1 minute, stirring constantly, until fragrant and slightly darkened.

Stir in the crushed tomatoes, halved cherry tomatoes, 1 1/2 tsp dried oregano, 1/2 tsp kosher salt, balsamic vinegar, and red pepper flakes if using. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust with a small pinch of salt if needed.

Step 5: Layer the casserole

Lightly oil a 9×13-inch baking dish or a similar 3-quart casserole dish. Spoon about 1 cup of the tomato sauce across the bottom. Add half of the roasted eggplant in an even layer, then nestle the seared chicken thighs over the eggplant. Spoon half of the remaining tomato sauce over the chicken, sprinkle with about half of the crumbled feta, then layer on the remaining eggplant. Finish with the rest of the tomato sauce and the remaining feta.

Step 6: Bake until bubbling and deeply savory

Cover the baking dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 15 minutes, until the sauce is bubbling around the edges, the feta is softened and lightly golden in spots, and the chicken registers 165°F in the thickest part on an instant-read thermometer.

Step 7: Rest, garnish, and serve

Let the casserole rest for 10 minutes before serving. This helps the layers settle and keeps the chicken juicy. Sprinkle with chopped parsley or basil, drizzle with 1 tbsp olive oil if desired, and serve with lemon wedges. This casserole is wonderful on its own, but it also pairs beautifully with crusty bread, rice, couscous, or a simple green salad.

Pro Tips

Do not skip roasting the eggplant: Roasting concentrates the flavor and prevents the casserole from becoming watery.
Use chicken thighs for the juiciest result: Boneless, skinless thighs stay tender during baking and pair especially well with tomato and feta.
Keep the sauce slightly thick: If the tomato sauce looks watery after simmering, cook it for 3 to 5 more minutes before layering.
Let it rest before serving: A 10-minute rest makes cleaner portions and gives the eggplant time to absorb the garlicky tomato sauce.
Check doneness with a thermometer: The safest and most reliable target is 165°F in the thickest part of the chicken.

Variations

Chicken breast version: Use 2 lb boneless, skinless chicken breasts sliced into 1/2-inch-thick cutlets. Sear for 1 to 2 minutes per side, then bake until they reach 165°F.
Extra-vegetable version: Add 1 sliced red bell pepper or 1 medium zucchini to the onion mixture and sauté until softened before adding the tomatoes.
Briny Greek-style version: Add 1/3 cup pitted Kalamata olives to the sauce before layering. Reduce the added salt in the sauce to 1/4 tsp to balance the saltiness.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 60-second intervals, or cover the baking dish with foil and warm in a 350°F oven for 20 to 25 minutes. To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. To make ahead, roast the eggplant and prepare the tomato sauce up to 2 days in advance. You can assemble the full casserole up to 24 hours ahead, cover, and refrigerate. If baking straight from the refrigerator, add 10 to 15 minutes to the covered baking time.

Nutrition (per serving)