Italian Eggplant Bake
|Peeled eggplant||1 Medium|
|Green pepper||1 Medium|
|Garlic clove||1 Small|
|Crushed oregano||1 Teaspoon|
|Butter||2 1⁄2 Tablespoon|
|Tomato soup||1 Can (10 oz)|
|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.