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Baked Eggplant Palermo Recipe
|Eggplants||2 Large (Choose Firm)|
|Canned artichoke hearts||9 Ounce|
|Canned mushrooms||8 Ounce|
|Garlic powder||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Sweet basil||1 Teaspoon|
|Minced onion||2 Tablespoon|
|Green peppers||2 Small, chopped|
|Tomatoes||2 Small, chopped|
|Parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1822 Calories from Fat 1059
% Daily Value*
Total Fat 121 g185.6%
Saturated Fat 74.9 g374.7%
Trans Fat 0 g
Cholesterol 309.9 mg
Sodium 3826.2 mg159.4%
Total Carbohydrates 139 g46.5%
Dietary Fiber 53.2 g212.8%
Sugars 34.2 g
Protein 59 g117.2%
Vitamin A 126.9% Vitamin C 331.4%
Calcium 156.9% Iron 60.3%
*Based on a 2000 Calorie diet
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.