Baked Eggplant Palermo
2 4 1/2-oz. cans artichoke hearts
2 4-oz. cans mushrooms
1/2 tsp. garlic powder
1/2 c. butter
1 1/2 tsp. oregano
1 tsp. sweet basil
2 tbsp. minced onion
1 tsp. salt
2 sm. green peppers, chopped
2 sm. fresh tomatoes, chopped
1 c. Parmesan cheese
Ifood.tv
Overlay
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter