Eggplant-Artichoke Parmesan Casserole

(4 votes)

1 medium-sized eggplant
1 tablespoon mayonnaise or oil
1/4 cup bread crumbs
1 (6 ounce) jar artichoke hearts, well drained and cut into bite-sized pieces
1 tablespoon lemon juice
8 ounce can tomato sauce with tomato bits
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon basil
1/2 teaspoon garlic powder
8 ounces shredded part-skim mozzarella cheese
1/4 cup freshly grated parmesan cheese

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 tablespoon mayonnaise or oil and bread crumbs. Bake at 475º for 15 minutes. Remove from oven and reduce oven temperature to 375º.

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 375º for 15 to 20 minutes or until cheese is bubbly.

Yield: 4 servings


Comments:

Can you freeze this casserole?
Anonymous, Location not stated.

Can you freeze this casserole?
Anonymous, Location not stated.


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