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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.
Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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