Tuesday, February 24, 2009

Eggplant-Artichoke Parmesean

I made this recipe yesterday in the slow cooker. I found it in my Southern Living Ultimate Quick and Easy Cookbook, this is a great book even for vegetarians.

I don't have time to re-type the recipe but it was basically layering one sliced eggplant with artichoke hearts and 1 cup of mozzarella and 1 jar of marinara, sprinkle fresh parsley and oregano on top. You then cook it all on slow for 5-6 hours.

I used frozen eggplant b/c it's not in season. I cut up the artichoke hearts even though the recipe does not specify.

It was really good! I served it with spaghetti and everyone liked it. There is not much leftover which left me scrambling for dinner tonight.

No comments:

Post a Comment