Baked Eggplant Antipasto

May 09, 2023May 9, 20230 0
Baked Eggplant Antipasto - a flavorful and healthy Italian dish
in Appetizer

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large eggplant , cut into 1/4-inch rounds
salt to taste
1 can diced tomatoes , undrained
1 can tomato sauce
1 jar marinated artichoke hearts , undrained
1 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

Nutrision Information

Servings Per Recipe
8
Calories
296
Sugar
11g
Fat
18g
Baked Eggplant Antipasto is a classic Italian dish that is perfect for showcasing the rich, savory flavors of the Mediterranean. This dish is perfect for entertaining, or for a hearty family dinner. It is made with sliced eggplant, marinated artichoke hearts, roasted red peppers, and a savory tomato-based sauce, topped with a blend of mozzarella and Pecorino-Romano cheeses and baked to bubbly perfection. This dish is full of flavor and perfect for anyone who loves Italian cuisine. The eggplant provides a hearty and filling base, while the artichoke hearts, red peppers, and tomato sauce add a tangy and complex flavor profile. Whether for a special occasion or simply a weeknight dinner, this dish is sure to impress.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C)
2.Place eggplant slices on paper towels and sprinkle with salt. Allow the eggplant to sit for 20 minutes.
3.In a large bowl, combine diced tomatoes, tomato sauce, artichoke hearts (with liquid), roasted red peppers, pine nuts, garlic, parsley, basil, oregano, and black pepper.
4.Heat a large skillet over medium heat and add the tomato mixture. Cook for 5-7 minutes, or until the tomatoes start to break down and the mixture thickens.
5.In a separate pan, sauté the sliced onion for 4-5 minutes until they become translucent.
6.Lightly oil a 9x13 inch-baking dish and spread the tomato mixture in the bottom, covering it with a layer of eggplant and red onion slices.
7.Repeat the layers, finishing with a layer of eggplant and top with shredded mozzarella and grated Pecorino-Romano cheese.
8.Cover the dish with foil and bake in the preheated oven for 45 minutes.
9.Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the eggplant is tender.

PROS

Baked Eggplant Antipasto is a delicious and flavorful dish that is perfect for vegetarians and meat-lovers alike.
It features a healthy combination of eggplant, tomatoes, artichoke hearts, and pine nuts, and is topped with savory cheeses.

Plus, the dish is full of healthy vitamins and nutrients, including Vitamins C, K, and B6, fiber, and antioxidants.

CONS

The dish can be time-consuming to prepare, requiring about an hour of preparation and cooking time.

Additionally, some may find the eggplant to be slightly bitter, though this can easily be countered with proper salting.

HEALTH & BENEFITS

Baked Eggplant Antipasto is a healthy and nutritious dish. The eggplant is high in fiber, folate, and potassium, while the tomatoes are packed with Vitamins C and K, fiber, and antioxidants.
Artichoke hearts add even more fiber and antioxidants, while pine nuts contain healthy fats, protein, and magnesium.
Overall, this dish is a great way to get more vegetables and healthy nutrients into your diet.

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