How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Italian Marinated Eggplant Antipasto?

You need 8 ingredients. The key ingredients include: 4 small eggplant, thinly sliced, salt and freshly ground black pepper to taste, 3 tablespoons extra-virgin olive oil, divided, or more if needed, 1/2 bunch fresh parsley, chopped, and more.

Is Italian Marinated Eggplant Antipasto suitable as vegetarian?

Yes, Italian Marinated Eggplant Antipasto falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Italian Marinated Eggplant Antipasto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Marinated Eggplant Antipasto Recipe

Name: Italian Marinated Eggplant Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplant, thinly sliced; salt and freshly ground black pepper to taste; 3 tablespoons extra-virgin olive oil, divided, or more if needed; 1/2 bunch fresh parsley, chopped; 1/2 bunch fresh basil, chopped; 6 leaves fresh sage, chopped; 3 cloves garlic, minced; 5 tablespoons white wine vinegar

Try this homemade Italian Marinated Eggplant Antipasto recipe the whole family will love. Made with eggplant, salt, extra-virgin olive oil and parsley. …

This Italian Marinated Eggplant Antipasto relies on simple, everyday ingredients such as bunch fresh parsley, chopped, bunch fresh basil, chopped, leaves fresh sage, chopped and garlic, minced. It comes together quickly and makes 4 servings, at about 128 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 small eggplant, thinly sliced
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided, or more if needed
1/2 bunch fresh parsley, chopped
1/2 bunch fresh basil, chopped
6 leaves fresh sage, chopped
3 cloves garlic, minced
5 tablespoons white wine vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
128 kcal
Category
Vegetarian

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Italian Marinated Eggplant Antipasto

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