Baked Eggplant Antipasto

Name: Baked Eggplant Antipasto
Cook time: 40 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 2 large eggplant, cut into 1/4-inch rounds; alt 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

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 3

Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.

Step: 4

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.

Step: 5

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.

Step: 6

Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.

NUTRITION FACT

Per Serving: 108 calories; protein 5.2g; carbohydrates 14g; fat 5g; cholesterol 3mg; sodium 503.7mg.

Tasty and not difficult to make , these appetizers work for any crowd or gathering . When throwing a get-together , big or small , you can’t forget the delicious snacks . We’ve gathered of our best appetizer recipes that are sure to suprrise your guests. From dips to spreads and all over in between, you’re must to find the perfect appetizer for any gathering .

For your holiday party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .

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