| | Eggplant Artichoke Parmigiana
1 medium eggplant
1/2 teaspoon of salt
one 14 ounce jar of tomato pasta sauce
one 10 ounce package of frozen artichoke hearts, thawed and quartered
2 tablespoons of capers, drained
2 teaspoons of snipped fresh rosemary or 1/2 teaspoon of dried
1/4 teaspoon of pepper
1/3 cup of grated Parmesan cheese
Cut eggplant into 3/4 inch slices. Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hearts and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4 to 5 hours or until eggplant is tender. Sprinkle with cheese and serve. Makes 4 to 6 servings
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Basic-Recipes.com
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