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Italian Eggplant Bake

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  Eggplant 1 Medium, peeled and cut in 1 1/2 inch pieces
  Onion 1 Large, sliced
  Green pepper 1 Medium, cut into strips
  Garlic cloves 1 Small, minced
  Oregano leaves 1 Teaspoon, crushed
  Butter/Margarine 4 Tablespoon
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Garlic croutons 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Cook eggplant in boiling salted water for 3 minutes; drain.
In saucepan, cook onion and green pepper with garlic and oregano in butter until tender.
Add soup, water, eggplant, and salt.
Pour into shallow baking dish (10x6x2").
Bake at 350°F. for 35 minutes or until hot; stir.
Top with croutons; sprinkle with cheese.
Bake 5 minutes more.

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