Eggplant Pomodoro


"Eggplant recipe from Tish"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Pre-heat oven to 350.
  2. Spread ½ of soup in bottom of baking dish.
  3. Slice off eggplant stem.
  4. Slice eggplant into ½ inch-thick rounds.
  5. Layer rounds into baking dish until bottom is covered.
  6. Onto each round, place:
  7. Basil leaves or sprinkle of dried
  8. Sprinkle of black pepper
  9. Sprinkle of shredded cheese
  10. 2 -3 drops Tabasco (this does not make it spicy)
  11. Sprinkle of garlic powder
  12. Stick artichoke hearts in spaces between rounds and in corners of pan.
  13. If you have more eggplant and artichoke hearts, make a second layer and do the same thing on each round.
  14. Sprinkle any left-over cheese over all.
  15. If you bought a package of fresh basil, use it all around.
  16. Top with rest of soup.
  17. Bake 35 minutes uncovered.


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