Dinner

Eggplant, Artichoke and Squash parmigiano is for Dinner.

Eggplant, Artichoke and Squash parmigiano takes 45 minutes to prepare.

Eggplant, Artichoke and Squash parmigiano takes 360 minutes to cook.

Eggplant, Artichoke and Squash parmigiano makes 8 servings.

The ingredients for Eggplant, Artichoke and Squash parmigiano are:

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

Here is how you make Eggplant, Artichoke and Squash parmigiano:

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

The nutritional information for Eggplant, Artichoke and Squash parmigiano is:

• 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

Eggplant, Artichoke and Squash parmigiano is Italian cuisine.

The dietary needs meet for Eggplant, Artichoke and Squash parmigiano is Vegetarian