Baked Eggplant Palermo Recipe
Ingredients
2 Ige. firm eggplants
2 4 1/2-oz. cans artichoke hearts
2 4-oz. cans mushrooms
1/2 tsp. garlic powder
1/2 c. butter
1 1/2 tsp. oregano
1 tsp. sweet basil
2 tbsp. minced onion
1 tsp. salt
2 sm. green peppers, chopped
2 sm. fresh tomatoes, chopped
1 c. Parmesan cheese
Directions
Cut eggplants in half lengthwise; scoop pulp out, leaving 1/2-inch thickness in shells.
Reserve pulp.
Dice reserved pulp; set aside.
Parboil eggplant shells in boiling salted water until just tender; drain.
Place shells in baking dish, cut sides up.
Drain artichoke hearts and mushrooms.
Cut artichoke hearts into halves.
Saute mushrooms and garlic powder in but- ter.
Add diced eggplant; saute until golden.
Stir in oregano, basil, onion, salt, green peppers, tomatoes and artichoke hearts; simmer for 3 to 4 minutes or until heated through.
Stir in 3/4 cup cheese.
Spoon filling into eggplant shells; top with remaining cheese.
Bake at 350 degrees for 20 minutes or until cheese is brown.
Reserve pulp.
Dice reserved pulp; set aside.
Parboil eggplant shells in boiling salted water until just tender; drain.
Place shells in baking dish, cut sides up.
Drain artichoke hearts and mushrooms.
Cut artichoke hearts into halves.
Saute mushrooms and garlic powder in but- ter.
Add diced eggplant; saute until golden.
Stir in oregano, basil, onion, salt, green peppers, tomatoes and artichoke hearts; simmer for 3 to 4 minutes or until heated through.
Stir in 3/4 cup cheese.
Spoon filling into eggplant shells; top with remaining cheese.
Bake at 350 degrees for 20 minutes or until cheese is brown.
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