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.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

108 calories; protein 5.2g 10% DV; carbohydrates 14g 5% DV; fat 5g 8% DV; cholesterol 3mg 1% DV; sodium 503.7mg 20% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
11/21/2013
This just didn t work out exceptionally well. Made as written except for subbing dry for unavailable fresh oregano. It took about 15 minutes more bake time to soften the eggplant rounds toward the center of casserole. I guess the 2 globe eggplants selected were x-large (vs. large per recipe) as the casserole dish was filled to the brim with enough leftover to do another layer. With more than a dozen eggplant varieties in substantially different sizes and shapes expressing in pounds rather than quantity would help yield more consistency in the end result. I m giving this the best rating of several eaters which ranged from 2 - 4. Two things to consider... eggplant releases water as it cooks and following instructions to not drain liquid from the canned diced tomatoes and jar of marinated artichokes creates a wet casserole. Spooning in some liquid presumably yields more flavor but no need to have the eggplant swimming in it. Generally we prefer leaving the skin on eggplant since it s the most nutritious part of the fruit. In this recipe I would skin them to get a more uniform texture across the entire casserole as the less cooked rounds toward the center were a bit tough while the flesh of the ones around the edges were on the mushy side. Alternatively breading and baking (or frying) the eggplant (like eggplant Parmesan) would yield uniform consistency and a more tasty casserole but represents a major change from the way this is written. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/21/2013
This just didn t work out exceptionally well. Made as written except for subbing dry for unavailable fresh oregano. It took about 15 minutes more bake time to soften the eggplant rounds toward the center of casserole. I guess the 2 globe eggplants selected were x-large (vs. large per recipe) as the casserole dish was filled to the brim with enough leftover to do another layer. With more than a dozen eggplant varieties in substantially different sizes and shapes expressing in pounds rather than quantity would help yield more consistency in the end result. I m giving this the best rating of several eaters which ranged from 2 - 4. Two things to consider... eggplant releases water as it cooks and following instructions to not drain liquid from the canned diced tomatoes and jar of marinated artichokes creates a wet casserole. Spooning in some liquid presumably yields more flavor but no need to have the eggplant swimming in it. Generally we prefer leaving the skin on eggplant since it s the most nutritious part of the fruit. In this recipe I would skin them to get a more uniform texture across the entire casserole as the less cooked rounds toward the center were a bit tough while the flesh of the ones around the edges were on the mushy side. Alternatively breading and baking (or frying) the eggplant (like eggplant Parmesan) would yield uniform consistency and a more tasty casserole but represents a major change from the way this is written. Read More
(1)
Rating: 4 stars
02/22/2018
I made major changes to the cooking technique so take this with a grain of salt. I have a feeling it would have been 2 star as written. I only used one eggplant instead of two. Ratio wise that was perfect for the rest of the ingredients. I baked the eggplant for 20 minutes on a cookie sheet then layered into the casserole dish. I did drain the artichokes. I omitted nuts and used dried herbs. I mixed the herbs/garlic into the sauce. I wish that I had diced the onion lightly sautéed it and mixed it into the sauce as well. It tasted great and was perfectly cooked the way I made it. Read More