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–+ servings

Eggplant-Artichoke Parmesan Casserole

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Dishes, Vegetarian
Servings 4
Calories 316.97 kcal

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.
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