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🍽️ Layered Antipasti with Eggplant, Zucchini, and Tomatoes

611 kcal · 30 min · 4 servings

Layered Antipasti with Eggplant, Zucchini, and Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Boil water in a pot and add salt.
  2. 2. Cook the lasagna sheets individually according to the package instructions in the boiling salted water.
  3. 3. Lift the pasta sheets out with a slotted spoon.
  4. 4. Place the sheets on dry kitchen towels and let them drain.
  5. 5. Heat 1 tablespoon of butter in a small pan.
  6. 6. Brush the drained pasta sheets with the warm butter.
  7. 7. Wash the eggplant and the zucchini thoroughly.
  8. 8. Cut the vegetables into 1 cm thick slices.
  9. 9. Place the eggplant slices in a bowl.
  10. 10. Sprinkle the slices with 2 tablespoons of salt.
  11. 11. Stir the vegetable to distribute the salt evenly.
  12. 12. Let the eggplants sit for 10 minutes.
  13. 13. Rinse the slices thoroughly with clear water afterwards.
  14. 14. Pat the eggplants dry.
  15. 15. Heat 8 to 10 tablespoons of vegetable oil in a pan.
  16. 16. Fry the eggplant slices until golden brown on both sides.
  17. 17. Place the fried slices on paper towels to absorb excess fat.
  18. 18. Season the eggplants with salt and pepper.
  19. 19. Place the zucchini slices side by side in the remaining oil.
  20. 20. Add a little more oil if necessary.
  21. 21. Fry the zucchini until golden yellow on both sides.
  22. 22. Place the zucchini on paper towels to drain the fat.
  23. 23. Season the zucchini with salt and pepper as well.
  24. 24. Wash the tomatoes.
  25. 25. Cut the tomatoes into thick slices.
  26. 26. Drain the mozzarella.
  27. 27. Slice the mozzarella.
  28. 28. Cut the lasagna sheets in half once.
  29. 29. Place one lasagna sheet on a plate.
  30. 30. Place a tomato slice on top.
  31. 31. Add basil leaves.
  32. 32. Place two zucchini slices on top.
  33. 33. Place an eggplant slice on top.
  34. 34. Place another lasagna sheet on top.
  35. 35. Place another tomato slice on top.
  36. 36. Add more basil leaves.
  37. 37. Place more zucchini slices on top.
  38. 38. Place another eggplant slice on top.
  39. 39. Place the mozzarella as the top layer on top.
  40. 40. Drizzle the antipasti with 1 to 2 tablespoons of olive oil.
  41. 41. Season the dish with coarsely ground pepper.
  42. 42. Garnish the antipasti with fresh basil.
  43. 43. Serve the dish.

Nutrition per serving