Italian Eggplant Bake
|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|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|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.