Baked Eggplant Palermo
|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)|
Cut eggplants in half lengthwise; scoop pulp out, leaving 1/2-inch thickness in shells.
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.