Baked Eggplant Palermo Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Baked Eggplant Palermo is. It is an effortless Side Dish. What is more sinful than not trying out this sinfully delicious Baked Eggplant Palermo ? Start right away!
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
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.
