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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. 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 |
Directions:
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.
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