Baked Eggplant Antipasto

Baked Eggplant Antipasto

GardenGoodies 0

"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."

Ingredients 1 h 40 m {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  • 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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Reviews 1

  1. 1 Ratings


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 the center of casserole. I guess the 2 globe eggplants selected were x-large (vs. ‘large’ per recipe) as the casserole dish was filled to the brim with enough leftover to do another layer. With more than a dozen eggplant varieties in substantially different sizes and shapes, expressing in pounds rather than quantity would help yield more consistency in the end result. I’m giving this the best rating of several eaters which ranged from 2* - 4*. Two things to consider . . . eggplant releases water as it cooks, and following instructions to not drain liquid from the canned diced tomatoes and jar of marinated artichokes creates a wet casserole. Spooning in some liquid presumably yields more flavor but no need to have the eggplant swimming in it. Generally, we prefer leaving the skin on eggplant since it’s the most nutritious part of the fruit. In this recipe, I would skin them to get a more uniform texture across the entire casserole as the less cooked ‘rounds’ toward the center were a bit tough while the flesh of the ones around the edges were on the mushy side. Alternatively, breading and baking (or frying) the eggplant (like eggplant Parmesan) would yield uniform consistency and a more tasty casserole but represents a major change from the way this is written.