Italian Eggplant Bake
|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)|
|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.