Baked Eggplant Antipasto

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"Delicious and unique vegetarian meal, could be vegan if cheese is omitted. Leftovers are amazing as a sandwich."
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1 h 12 servings yields 1 9x12 pan
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Original recipe yields 12 servings



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  1. Preheat oven to 350 bake. Slice the eggplant into 1/4” slices and layer into a bowl, adding salt to each layer. Let rest for ½ an hour and then spread paper towels to lay the eggplant on and blot the remaining liquid out.
  2. In a large bowl combine the diced tomatoes and liquid, tomato sauce, jar of marinated artichoke hearts and liquid. Drain the roasted red peppers and cut into strips and add to bowl. Toast the pine nuts in a pan, do not add oil, then put the pine nuts in the bowl with the other ingredients. Mince the garlic and add that to the bowl. Chop the parsley, oregano and basil and add those too. Add ground pepper to taste. Mix well with a fork.
  3. Slice the red onion in thin slices and set aside. Brush or spray a 9 x 12” baking pan with olive oil and layer the eggplant on the bottom. Spoon the tomato mixture onto the layer of eggplant generously covering. Layer red onion slices on top of that and then sprinkle mozzarella and grated cheese on top. Repeat two more times.
  4. Bake for 40 minutes or until cheese is melted and everything is golden brown and bubbling. Serve with a thick crust French or Italian bread and salad.