Italian Eggplant Bake

chef.tim.lee's picture

Feb. 17, 2009


Eggplant 1 Large , peeled and cut into 1 inch cubes
Chopped onion 1⁄2 Cup (8 tbs)
Chopped green pepper 1⁄4 Cup (4 tbs)
Vegetable oil 1 Tablespoon
Tomato 1 Medium , peeled
Grated parmesan cheese 2 Tablespoon
Italian seasoning 1⁄4 Teaspoon
Garlic powder 1⁄4 Teaspoon
Lemon pepper seasoning 1⁄4 Teaspoon
Saltine crackers 8 , crumbled
Shredded sharp cheddar cheese 1 Ounce (1/4 cup)
Paprika To Taste


Cook eggplant in a small amount of boiling water 10 minutes or until tender.

Drain well.

Saute onion and green pepper in oil in a large skillet until tender; add egg plant and next 6 ingredients, mixing well.

Spoon mixture into a lightly greased 1-quart casserole; bake at 350° for 20 minutes.

Sprinkle with Cheddar cheese and paprika; bake 10 minutes.

Recipe Summary

Servings: 6