The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 247 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 950 mg 40%
Total Carbohydrate 26 g 9%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 11 g
Vitamin A 4% Iron 4%
Vitamin C 6% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Artichoke Eggplant Parmesan
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

2 large purple eggplant
1/2 cup(s) H-E-B Panko Bread Crumbs
2 Tbsp Adams Reserve Italian Seasoning
1/2 cup(s) H-E-B Shredded Parmesan Cheese
2 H-E-B Extra Large Eggs, lightly beaten
1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/2 cup(s) grapeseed oil
16 Oz H-E-B Creamy Alfredo Pasta Sauce
1/2 cup(s) H-E-B Quartered Artichoke Hearts, drained
Check All
Uncheck All
Add to List


Peel eggplant; slice lengthwise into 3/4-inch to 1-inch slices.
Combine breadcrumbs with Italian seasoning and 1/4 cup Parmesan cheese in shallow bowl and set aside; reserve remaining 1/4 cup cheese for topping.
Prepare eggs and flour in separate bowls.
Pour oil into large, deep skillet over medium-high heat; approximately 360°F.
Meanwhile, dredge eggplant in flour, then dip in eggs and coat with crumb mixture.
Fry eggplant 3-4 minutes per side.
Fry in small batches so as not to crowd pan; add additional oil between batches if needed.
Drain eggplant on paper towels.
Heat oven to 350°F.
Coat 9 x 13-inch baking dish with non-stick spray.
Mix Alfredo sauce and artichoke hearts in small bowl.
Transfer eggplant to baking dish; pour sauce and artichoke mixture over eggplant and sprinkle with remaining 1/4 cup Parmesan cheese.
Heat in oven 10-15 minutes or until sauce is hot and bubbly.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations