Baked Eggplant Antipasto

Name: Baked Eggplant Antipasto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams tomato sauce; 397 grams diced tomatoes, undrained; 2 larges eggplant, cut into 1/4-inch rounds; 2 Tbsps chopped fresh basil, or to taste; 2 Tbsps chopped fresh parsley, or to taste; 6 cloves garlic, minced; 12 servings ground black pepper to taste; 227 grams marinated artichoke hearts, undrained; 1 Tbsp chopped fresh oregano, or to taste; 59 milliliters grated Pecorino-Romano cheese, or to taste; 118 milliliters pine nuts; 1 red onion, thinly sliced; 227 grams roasted red peppers, drained and cut into strips; 12 servings salt to taste; 118 milliliters shredded mozzarella cheese, or to taste

Baked Eggplant Antipasto is a gluten free, primal, and vegetarian hor d'oeuvre. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 126 calories, 5g of protein, and 8g of fat each. If you have pine nuts, marinated artichoke hearts, roasted peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Layer eggplant slices in a bowl, sprinkling salt onto each layer. Set aside for 30 minutes.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Bowl

Spread a layer of paper towel on a work surface; drain eggplant slices on paper towels.

Ingredients you will need

Eggplant

Spread

Equipment you will use

Paper Towels

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Equipment you will use

Baking Pan

Oven

Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.

Ingredients you will need

Roasted Red Peppers

Artichoke Hearts

Tomato Sauce

Tomato

Equipment you will use

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.

Ingredients you will need

Black Pepper