Baked Eggplant Antipasto

Baked Eggplant Antipasto
  • 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


  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
  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.
  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.
  6. Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.

04/18/2018
Baked Eggplant Antipasto, recipe PT15M PT1H 5 455 calories

Comment on this content
Sour Cream Chicken and Stuffing
Sour Cream Chicken and Stuffing
Preheat oven to 350 degrees F (175 degrees C).Line bottom of..
708
Eggs Florentine
Eggs Florentine
Melt butter in a large skillet over medium heat; cook and st..
128
vegetarian haggis
vegetarian haggis
Heat the vegetable oil in a saucepan over medium heat, and s..
8
dinah's stuffed mushrooms
dinah's stuffed mushrooms
Preheat oven to 350 degrees F (175 degrees C). Lightly greas..
584
Chicken Mushroom Meatloaf
Chicken Mushroom Meatloaf
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-..
158
blueberry drop cookies
blueberry drop cookies
In a large mixing bowl, cream the shortening, sugar, egg, mi..
779
Summer Salad with Cumin-Crusted Salmon
Summer Salad with Cumin-Crusted Salmon
Heat a non-stick skillet, add pine nuts and stir until toast..
562
Sweet and Sour Seitan
Sweet and Sour Seitan
Heat the oil in a large skillet over medium heat. Add the ch..
510
Sunday Afternoon Slow-Cooked Spare Ribs
Sunday Afternoon Slow-Cooked Spare Ribs
Place the ribs into a large pot, and cover with lightly salt..
843
Eggplant Antipasto
Eggplant Antipasto
Preheat oven to 350 degrees F (175 degrees C).In a medium ba..
435
talian marinated eggplant antipasto
talian marinated eggplant antipasto
Sprinkle eggplant slices with salt and layer on a plate. Set..
11
Baked Eggplant
Baked Eggplant
Preheat oven to 400 degrees F (200 degrees C). Prepare a bak..
1
1155
Baked Eggplant Salad
Baked Eggplant Salad
Preheat oven to 450 degrees F (230 degrees C).Arrange eggpla..
120
Baked Fried Eggplant
Baked Fried Eggplant
Preheat oven to 325 degrees F (165 degrees C). Grease a cook..
784
Cheesy Baked Eggplant
Cheesy Baked Eggplant
Preheat the oven to 350 degrees F (175 degrees C). Brush egg..
750
Baked Eggplant Sandwiches
Baked Eggplant Sandwiches
Preheat the oven to 450 degrees F (230 degrees C). Coat two ..
152