Baked Eggplant Antipasto Recipe

Name: Baked Eggplant Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggplant Antipasto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant Antipasto

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