Italian Marinated Eggplant Antipasto

Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter.

Step: 1

Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.

Step: 2

Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels.

Step: 3

Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.

Step: 4

Cover and marinate in the refrigerator 8 hours to overnight.

Per Serving: 182 calories; protein 4.2g; carbohydrates 21g; fat 10.9g; sodium 52.6mg.

Great taste and easy , these appetizers work for any crowd or occasion . When throwing a Friendly gathering , large or few people , you should don’t forget the appetizers . We’ve gathered of our best appetizer recipes that are sure to suprrise your guests. From lips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your holiday party, be sure to make the Cranberry roll of balls . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .