Eggplant, Artichoke and Squash parmigiano
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Eggplant, Artichoke and Squash parmigiano calories by ingredient
Number of Servings: 8
Ingredients
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1 jar roasted garlic pasta sauce
1/2 tsp pepper
1 eggplant cut into 1/4 inch thick slices
1 pckg frozen artichoke hearts, thawed and drained
1 cup shredded mozzarella cheese
2 TBS chopped fresh parsley
1 Tbsp chopped fresh oregano
1/4 cup shredded parmeasan cheese
1 cooked spaghettic squash
Directions
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