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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
  Salt 1 Teaspoon
  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.
Reserve pulp.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg103.3%

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


Baked Eggplant Palermo Recipe