Antipasto Di Melanzane Eggplant Appetizer Recipe

Ingredients for Antipasto Di Melanzane Eggplant Appetizer

• Eggplants
• 2 tablespoons olive oil
• 1 (28 ounce) can crushed tomatoes
• Garlic Cloves
• 1 tablespoon tomato paste
• 1/4 cup water
• Salt And Pepper
• Crushed Red Pepper Flakes

How to Make Antipasto Di Melanzane Eggplant Appetizer

1. Preheat oven to 400°F (200°C).
2. Slice the washed, unpeeled eggplant lengthwise into 1/4-inch thick slices.
3. Cut the slices into 2 1/2-inch lengths.
4. Lightly spray a baking sheet with cooking spray. Arrange the eggplant slices in a single layer on the baking sheet.
5. Bake for 20-30 minutes, or until the eggplant is tender and slightly browned.
6. While the eggplant is baking, heat the olive oil in a medium frying pan over medium heat.
7. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
8. Stir in the crushed tomatoes, tomato paste, and water. Bring to a simmer.
9. Reduce heat to low, and cook uncovered for 10 minutes, or until the sauce has thickened slightly.
10. Add the baked eggplant to the tomato sauce. Season with salt, pepper, and red pepper flakes.
11. Stir gently to combine, ensuring the eggplant is coated in the sauce.
12. Spoon the Antipasto Di Melanzane onto a serving plate.
13. Serve warm or cold, alongside toasted crostini.