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Baked Eggplant Antipasto Recipe

Recipe by: GardenGoodies

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In1 h 40 m
  • 1Layer 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.
  • 2Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 3Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
  • 4Heat 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.
  • 5Spread 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.
  • 6Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 112 cals
  • 2 large eggplant, cut into 1/4-inch rounds
  • salt to taste
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 (8 ounce) jar marinated artichoke hearts, undrained
  • 1 (8 ounce) jar roasted red peppers, drained and cut into strips
  • 1/2 cup pine nuts
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley, or to taste
  • 2 tablespoons chopped fresh basil, or to taste
  • 1 tablespoon chopped fresh oregano, or to taste
  • ground black pepper to taste
  • 1 red onion, thinly sliced
  • 1/2 cup shredded mozzarella cheese, or to taste
  • 1/4 cup grated Pecorino-Romano cheese, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    112
    6%
  • Fat:
    5.3
    8%
  • Carbs:
    14
    5%
  • Protein:
    5.6
    11%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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