You are here

Italian Eggplant Bake

Are eggplants your favorite. If yes, then now you no longer need to stick to the few recipes that you have been following. Try out some of the new and delicious eggplant recipes. This italian eggplant bake is a great choice whether for dinner tonight or for your party menu
  Peeled eggplant 1 Medium
  Onion 1 Large
  Green pepper 1 Medium
  Garlic clove 1 Small
  Crushed oregano 1 Teaspoon
  Butter 2 1⁄2 Tablespoon
  Tomato soup 1 Can (10 oz)
  Salt 1⁄4 Teaspoon
  Bread slice 1
  Grated cheese 2 Tablespoon

Cook eggplant in boiling salted water for 3 minutes; drain.
Place in 10 x 6 x 2-inch casserole.
Saute onion, green pepper, half the garlic and oregano in butter until tender; add soup, 1 cup water and salt.
Heat; pour over eggplant.
Bake at 350 degrees for 45 minutes, stirring frequently.
Remove from oven; in- crease oven temperature to 425 degrees.
Melt 2 tablespoons butter in skillet; add remaining garlic.
Mix in bread cubes lightly.
Cook over low heat, stir- ring constantly, until bread is crisp and lightly browned.
Sprinkle croutons and cheese over eggplant mixture.
Bake for 15 minutes longer.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 380

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 25.9 g129.7%

Trans Fat 0 g

Cholesterol 112.7 mg37.6%

Sodium 2128.1 mg88.7%

Total Carbohydrates 95 g31.6%

Dietary Fiber 23.8 g95.1%

Sugars 36.9 g

Protein 26 g51.4%

Vitamin A 59.2% Vitamin C 267.8%

Calcium 64.7% Iron 32.2%

*Based on a 2000 Calorie diet

1 Comment

Jenny's picture
Italian Eggplant Bake Recipe