baked eggplant antipasto

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 40 mins


• layer eggplant slices in a bowl, sprinkling salt each layer. set aside for 30 minutes. spread a layer of paper towel on a work surface; drain eggplant slices on paper towels.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
• 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.
• 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.
• bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.