Baked Eggplant Ratatouille  Back to Recipes

6 servings

  • 2 cups crushed tomatoes
  • 2 tablespoons olive oil
  • A splash of red wine vinegar
  • 2 tablespoons garlic, minced
  • 4 tablespoons fresh basil, roughly chopped leaves
  • 1 teaspoon oregano, dried
  • 1 teaspoon rosemary, dried
  • 1/2 teaspoon sage, dried
  • Salt and pepper, to taste
  • 2 teaspoons hot sauce of your choice (if you prefer no heat, leave it out)
  • 2 white onions, sliced from top to bottom
  • 3 cups zucchini, sliced into uniform rounds
  • 3 cups Portobello mushrooms, sliced
  • 6 cups eggplant, sliced into uniform rounds
  • 6 cups Roma tomatoes, sliced into uniform rounds
  • 1 cup Parmesan cheese, grated
  • 2/3 cup breadcrumbs 


Preheat oven to 350 degrees. In a mixing bowl, combine crushed tomatoes, herbs (fresh and dry), salt, pepper, garlic, hot sauce, olive oil and vinegar. Spread the mixture into the bottom of a 9x12 glass baking pan. Arrange the veggies in rows, with stacks of alternating veggies in a uniform pattern. Line the rows of vegetables in the pan so there are about 3 rows of veggies filling the baking pan. Sprinkle the breadcrumbs over the top of the vegetables. Sprinkle the Parmesan cheese over the top of the breadcrumbs.

Bake for about 40 minutes or until the eggplant is cooked through and the dish is bubbly. Remove from the oven and let sit for 15 minutes before cutting. Enjoy with Ecco Domani wine fireside!

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