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Italian Eggplant Bake

Meal.Mates's picture
Italian Eggplant Bake has a lovely taste. Italian Eggplant Bake gets its taste from eggplant mixed with soup and cheese. Italian Eggplant Bake is inspired by many food joints worldwide.
  Condensed tomato soup 10 1⁄2 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Onion 1 Large, sliced
  Eggplant 1 Medium, peeled and cut into 1 1/2 inch cubes
  Green pepper 1 Medium, sliced
  Leaf oregano 1 Teaspoon, crushed
  Garlic clove 1⁄2 Small, minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Garlic croutons 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon

Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish (10 x 6 x 2 ).
Cook onion, green pepper, garlic, and oregano in butter until tender.
Add soup, water, and salt.
Heat; pour sauce over eggplant.
Bake in a 350° oven 45 minutes; stir often.
Remove eggplant from oven.
Turn temperature up to 425°.
Top eggplant with croutons; sprinkle with cheese.
Return to oven; bake 15 minutes more.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1004 Calories from Fat 501

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 34.4 g172.1%

Trans Fat 0 g

Cholesterol 147.4 mg49.1%

Sodium 2160.9 mg90%

Total Carbohydrates 106 g35.3%

Dietary Fiber 21.8 g87.3%

Sugars 48.8 g

Protein 25 g50.9%

Vitamin A 65% Vitamin C 273.5%

Calcium 46.9% Iron 19.1%

*Based on a 2000 Calorie diet

Italian Eggplant Bake Recipe