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roasted eggplant slices with puttanesca toppings

Eggplant Puttanesca

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  • Author: Colleen
  • Total Time: 37 minutes
  • Yield: 6 servings 1x



For Puttanesca topping:

2 garlic cloves, minced or pressed in garlic press

2 tablespoons chopped sun-dried tomatoes

½ teaspoon crushed red pepper

2 Tablespoons drained capers

½ cup pitted Kalamata olives, chopped

¼ cup chopped fresh flat-leaf parsley

¼ cup feta cheese crumbles

* One 2-ounce can anchovies packed in oil, drained and chopped (optional)

For roasted eggplant:

1 large eggplant, sliced into ½ inch slices

2 Tablespoons extra-virgin olive oil


To prepare the roasted eggplant:

  1. Preheat oven to 400° F.
  2. Line baking sheet with parchment.
  3. Brush eggplant slices with olive oil and place on parchment lined tray.
  4. Next, sprinkle the eggplant with kosher salt.
  5. Roast the eggplant in preheated oven for 20 minutes.


For Puttanesca topping:

  1. First, combine all topping ingredients except ½ the chopped parsley in a small bowl and stir to combine.
  2. After eggplant has roasted, remove it from oven and turn on the broiler.
  3. Then, sprinkle each eggplant slice with a spoonful of the puttanesca topping.
  4. Place under broiler for 2-3 minutes.
  5. Finally, remove from oven and sprinkle with remaining parsley before serving.


Pro-tip- if you don’t regularly use the ingredients in this recipe, like Kalamata olives, capers, sun-dried tomatoes, or feta, don’t be daunted! Head to your local grocery and hit the salad bar to get the ingredients. You can often find everything but the parsley at a salad bar or olive bar in large grocery chains. Otherwise, invest in a jar of each item and see my list of favorite recipes that use those delicious Mediterranean ingredients. You can use them in so many great ways and I promise you won’t be disappointed!

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  • Prep Time: 15 minutes
  • Cook Time: 22 minutes