Eggplant-Artichoke Parmesan Casserole
Nutrition
Calories: 316.97 kcalCarbohydrates: 27.56 gProtein: 21.26 gFat: 15.24 gSaturated Fat: 7.47 gCholesterol: 42.57 mgSodium: 874.13 mgFiber: 11.72 gVitamin A: 29.0725 IUCalcium: 580.98 mgIron: 2.14 mg
Ingredients
- 1 medium-sized eggplant 1 lb.
- 1 tbsp mayonnaise or oil
- 1/4 cup bread crumbs
- One 6 oz. jar artichoke hearts, well drained and cut into bite-sized pieces
- 1 tbsp lemon juice
- 8 oz. can tomato sauce with tomato bits
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp basil
- 1/2 tsp garlic powder
- 8 oz. shredded part-skim mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Instructions
- Cut eggplant into 1/4-inch thick crosswise slices and arrange in 1 layer on 2 lightly oiled or nonstick-sprayed cookie sheets. Spread each eggplant slice very lightly with the 1 Tbsp. mayonnaise or oil and bread crumbs. Bake at 475° for 15 minutes. Remove from oven and reduce oven temperature to 375°.
- In a medium skillet, heat artichoke hearts and sprinkle with lemon juice. Add tomato sauce and seasonings.
- In a lightly oiled or nonstick-sprayed baking dish, layer eggplant, artichoke mixture and mozzarella cheese. Make a second layer and top with parmesan cheese.
- Bake at 375° for 15 to 20 minutes or until cheese is bubbly.