Name: Eggplant Parmesan Casserole
Yield: 4
Ingredients: 1 large eggplant, thinly sliced; 1 c artichokes hearts, rough chop; 1 c Parmesan cheese, shredded; 2-3 basil leaves, torn; 1½ T garlic, minced; 1 large tomato, thinly sliced; Sea salt; 1 c mozzarella cheese, shredded; Olive oil

Eggplant Parmesan Casserole

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Servings

4 servings

Author:

NuWave

Ingredients

1 large eggplant, thinly sliced
1 c artichokes hearts, rough chop
1 c Parmesan cheese, shredded
2-3 basil leaves, torn
1½ T garlic, minced
1 large tomato, thinly sliced
Sea salt
1 c mozzarella cheese, shredded
Olive oil

Directions

Spread olive oil all over bottom of enamel baking pan. Using at least 2 layers, place in all ingredients, and in order listed.
Preheat the Bravo and set to bake at 375°F.
Place eggplant casserole on cooking rack in position 3. Bake at 375°F for 13-15 min.
Remove and let sit for 5 min. before slicing.

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Eggplant Parmesan Casserole

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Ingredients

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