Baked Eggplant Antipasto recipe
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Ingredients
- 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 ½ 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 ½ cup shredded mozzarella cheese, or to taste ¼ cup grated Pecorino-Romano cheese, or to taste
Nutrition Info
- 108.3 caloriescarbohydrate: 14 gcholesterol: 3 mgfat: 5 gfiber: 5.8 gprotein: 5.2 gsaturatedFat: 1 gservingSize: -sodium: 503.7 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Baked Eggplant Antipasto
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
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.
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.
Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.