Baked Eggplant Antipasto Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Eggplant Antipasto Recipe). 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.

Brief

Prep 30 mins

Cook: 40 mins

Additional: 30 mins

Total: 1hr40 mins

Servings: 12

Yield: 12 servings

Baked Eggplant Antipasto Recipe

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

Appetizer and Snack

Directions

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.

Nutritional Information

Baked Eggplant Antipasto Recipe

Servings Per Recipe:12

Calories: 108.3

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 14g 5%

Dietary Fiber: 5.8g 23%

Sugars: 4.8g

Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 3mg 1%

Vitamin A Iu: 338.4IU 7%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.2mg 14%

Vitamin C: 22mg 37%

Folate: 39.3mcg 10%

Calcium: 77.1mg 8%

Iron: 1.6mg 9%

Magnesium: 41.1mg 15%

Potassium: 476.3mg 13%

Sodium: 503.7mg 20%

Thiamin: 0.1mg 14%

Calories From Fat: 45.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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