Recipes Baked Eggplant Antipasto 4.0 (2) 2 Reviews 4 Photos 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. Submitted by GardenGoodies Updated on April 2, 2019 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 30 mins Total Time: 1 hr 40 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 108 Calories 5g Fat 14g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 108 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 504mg 22% Total Carbohydrate 14g 5% Dietary Fiber 6g 21% Total Sugars 5g Protein 5g 10% Vitamin C 22mg 24% Calcium 77mg 6% Iron 2mg 9% Potassium 476mg 10% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved