Ingredients
1 large eggplant, sliced
2 medium zucchini, sliced
3–4 tomatoes, sliced or halved
1 cup crumbled feta cheese
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
Fresh basil, for topping
Instructions
Preheat oven to 400°F (200°C).
Arrange the eggplant, zucchini, and tomatoes on a baking sheet. Drizzle with olive oil and season with garlic, oregano, salt, and pepper.
Roast for 20–25 minutes, until the vegetables are tender and lightly browned.
Layer the roasted vegetables in a small baking dish, adding feta between the layers.
Bake for another 10–15 minutes, until the feta is warm and slightly golden.
Top with fresh basil, a drizzle of olive oil, and serve warm.
Tip: Add a little mozzarella on top for an extra creamy, cheesy finish.