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Ingredients
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Eggplant base
Topping (gred de style)
Optional garnish
Method
Eggplant base
Preheat and prepare
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
Slice and score
Trim the stem of the eggplant and slice it into 1/2-inch (1.2 cm) rounds (or lengthwise into 1/2-inch slabs if preferred). Lightly score the surface of each slice in a crosshatch pattern so oil and seasonings penetrate.
Bake
Arrange the slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 18–22 minutes, flipping once halfway through, until the eggplant is tender and golden at the edges. Thicker slices may need up to 25 minutes.
Topping (gred de style)
Combine vegetables
While the eggplant bakes, place the diced tomatoes, red bell pepper, and minced red onion in a mixing bowl.
Dress the topping
Stir in 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust salt, acid, or oil as needed. Let the mixture sit for 5–10 minutes to allow the flavors to meld.
Optional lightly warm
If you prefer a slightly warmed topping, gently warm the mixture in a small saucepan over very low heat for 2–3 minutes, stirring, then remove from heat and cool slightly before using.
Assembly and garnish
When the eggplant slices are done, remove them from the oven and let them rest for 2–3 minutes. Spoon a generous amount of the gred de-style topping onto each eggplant slice so the topping covers the surface.
Sprinkle optional crumbled feta or grated Parmesan over the topped eggplant if using. Finish with microgreens or extra parsley for color and freshness.
Serve warm or at room temperature as an appetizer, side dish, or part of a mezze plate. Leftovers keep refrigerated in an airtight container for up to 2 days; bring to room temperature before serving for best texture.