Baked Eggplant Antipasto

Baked Eggplant Antipasto

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"Delicious and unique vegetarian meal, could be vegan if cheese is omitted. Serve with a thick crust French or Italian bread and salad. Leftovers are amazing as a sandwich."
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1 h 40 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Layer eggplant slices in a bowl, sprinkling salt onto each layer. Set aside for 30 minutes. Spread a layer of paper towel on a work surface; drain eggplant slices on paper towels.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
  4. Heat a skillet over medium-low heat; toast pine nuts, stirring occasionally, in the hot skillet until fragrant and lightly browned, 3 to 5 minutes. Stir toasted pine nuts, garlic, parsley, basil, oregano, and black pepper into tomato mixture using a fork.
  5. Spread a layer of eggplant in the bottom of the prepared baking dish; spoon 1/3 the tomato mixture atop eggplant layer. Sprinkle 1/3 the red onion, 1/3 the mozzarella, and 1/3 the Pecorino-Romano cheese over tomato layer. Repeat layering until all ingredients are used.
  6. Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.


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This just didn’t work out exceptionally well. Made as written except for subbing dry for unavailable fresh oregano. It took about 15 minutes more bake time to soften the eggplant ‘rounds’ toward...

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