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.
Serving size: Complete recipe
Calories 1096 Calories from Fat 546
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 36.6 g182.8%
Trans Fat 0 g
Cholesterol 156.5 mg52.2%
Sodium 2354.4 mg98.1%
Total Carbohydrates 116 g38.6%
Dietary Fiber 21.9 g87.6%
Sugars 49.4 g
Protein 27 g54.4%
Vitamin A 67.5% Vitamin C 274.9%
Calcium 48.7% Iron 21.6%
*Based on a 2000 Calorie diet