Eggplant, Artichoke and Squash parmigiano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 jar roasted garlic pasta sauce1/2 tsp pepper1 eggplant cut into 1/4 inch thick slices1 pckg frozen artichoke hearts, thawed and drained1 cup shredded mozzarella cheese2 TBS chopped fresh parsley1 Tbsp chopped fresh oregano1/4 cup shredded parmeasan cheese1 cooked spaghettic squash
cook spaghetti squash - cut in half and clean out seeds. drizzle 1 tbspn olive oil on each half. Bake, cut side up, in pan with about a 1/4 inch of water in bottom. Bake at 350 for about 45 min. Once cooked, scrape out "spaghetti" with a fork and set aside.
Combine pasta sauce and pepper, stir well. Spoon 1/2 cup pasta sauce into crock pot. Arrange 1/2 eggplant slices over sauce; top with 1/2 artichoke hearts; sprinkle with 1/2 mozzarella cheese. Repeat layers with remaining eggplant, artichoke and mozzarella. Top with remaining pasta sauce. Sprinkle with parsley and oregano. Cover and cook on low for 5-6 hours or until eggplant is tender. Serve over spaghetti squash and top with parmesan.
Serving Size: 8
Combine pasta sauce and pepper, stir well. Spoon 1/2 cup pasta sauce into crock pot. Arrange 1/2 eggplant slices over sauce; top with 1/2 artichoke hearts; sprinkle with 1/2 mozzarella cheese. Repeat layers with remaining eggplant, artichoke and mozzarella. Top with remaining pasta sauce. Sprinkle with parsley and oregano. Cover and cook on low for 5-6 hours or until eggplant is tender. Serve over spaghetti squash and top with parmesan.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 11.7 g
- Cholesterol: 26.5 mg
- Sodium: 512.2 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 5.8 g
- Protein: 14.9 g
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