Baked Eggplant (Imam Bayaldi)

1 hour Cook
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Baked Eggplant (Imam Bayaldi)

Baked Eggplant (Imam Bayaldi)

Apparently, the Imam (the muslim religious leader) ate this dish and fainted… thus the name: The Imam Fainted. This isn’t an exact translation, but it is close enough to give an idea just how delicious this baked eggplant dish really is.
prep time
20 min
cooking time
1 hour
total time
1 hour and 20 min


  • Baking dish


  • 2 large eggplants, sliced lengthwise

  • 2 large juicy tomatoes, grated

  • 2 large onions, chopped

  • 1 cup of fresh flat leaf parsley, chopped

  • 6 minced garlic cloves

  • 1 cup olive oil

  • Salt and fresh ground pepper to taste


In a large bowl, combine your tomatoes, onions, parsley and garlic and mix thoroughly.
In a large baking try, drizzle some of the olive oil and start adding your eggplant. The recipe calls for sliced (lengthwise), however, you can also take the eggplant and cut into 6 lengthwise pieces. They don't have to slices per se.
Add a layer of your tomato mixture. Then repeat the 2nd layer of eggplant, and the 2nd layer of tomato sauce. Continue doing this until you run out of ingredients.
Place in preheated 375 F degree oven and bake for 1 hour.
Top with feta cheese or grated parmesan and serve. This can be eaten hot, warm, or cold.
Enjoy! Bon Appetit! Kali Orexi!


In my Summer vacation 1995 in Mythimna, I was able to see my aunt Annoula make this, however, she had stewed this on the stove top. I have adapted the recipe in the oven. My Thea (Greek for Aunt) Annoula is my father’s sister, and she is a fabulous cook as well. This dish is a Minor Asian delight that was passed down to her by her mother, my grandmother Pelagia. My sister’s name is Pelagia.

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