Entree: Greece – Macedonia / Northern Greece – Tiganites Melitzanes (Pan-fried eggplant slices served with a garlicky tomato sauce and crumbled feta as a warm main course)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 25 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 large eggplants, about 2 lb (900 g) total, sliced into 1/2 inch (1.3 cm) rounds
- 2 tsp (10 g) coarse salt for sweating eggplant
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 ml) extra-virgin olive oil for frying, plus additional as needed
- 3 cloves garlic, minced (about 0.53 oz (15 g))
- 1 can (14 oz (397 g)) (14 1/8 oz (400 g)) crushed tomatoes
- 1 tsp (2 g) dried oregano
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 6 oz (170 g) feta cheese, crumbled
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges, for serving

Show original ingredient measurements

- 2 large eggplants, about 2 lb (900 g) total, sliced into 1/2 inch (1.3 cm) rounds
- 2 tsp (10 g) coarse salt for sweating eggplant
- 1 cup (120 g) all-purpose flour for dredging
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 ml) extra-virgin olive oil for frying, plus additional as needed
- 3 cloves garlic, minced (about 15 g)
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 tsp (2 g) dried oregano
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 6 oz (170 g) feta cheese, crumbled
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges, for serving

Instructions

1. Arrange eggplant slices in a single layer and sprinkle both sides lightly with the 2 tsp (10 g) coarse salt. Let sweat in a colander for 20–30 minutes to draw out bitterness, then rinse briefly and pat dry with paper towels.
2. Place the flour on a plate and season with 1/2 tsp (2 g) black pepper. Dredge each dry eggplant slice in flour, shaking off excess.
3. Heat 1 cup (240 ml) olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden and tender, about 2–3 minutes per side. Transfer to a paper-towel-lined plate to drain; add more oil between batches if needed.
4. In a separate saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, dried oregano, and vinegar or lemon juice. Simmer gently for 8–10 minutes until slightly thickened; season to taste with salt and pepper.
5. Arrange the fried eggplant on a warmed platter, spoon the garlic-tomato sauce over the top, and sprinkle with crumbled feta and chopped parsley.
6. Serve warm with lemon wedges and crusty bread or boiled potatoes alongside.