Italian Eggplant Bake Recipe
Italian Eggplant Bake has a lovely taste. Italian Eggplant Bake gets its taste from eggplant mixed with soup and cheese. Italian Eggplant Bake is inspired by many food joints worldwide.
Ingredients
1 medium eggplant, peeled and cut in 1 to 1 1/2 inch cubes
1 large onion, sliced
1 medium green pepper, sliced
1/2 small clove garlic, minced
1 teaspoon leaf oregano, crushed
1/4 cup butter or margarine
1 can (10 1/2 ounces) condensed tomato soup
1 cup water
1/4 teaspoon salt
Garlic croutons
Grated Parmesan cheese
Directions
Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish (10 x 6 x 2 ).
Cook onion, green pepper, garlic, and oregano in butter until tender.
Add soup, water, and salt.
Heat; pour sauce over eggplant.
Bake in a 350° oven 45 minutes; stir often.
Remove eggplant from oven.
Turn temperature up to 425°.
Top eggplant with croutons; sprinkle with cheese.
Return to oven; bake 15 minutes more.
Cook onion, green pepper, garlic, and oregano in butter until tender.
Add soup, water, and salt.
Heat; pour sauce over eggplant.
Bake in a 350° oven 45 minutes; stir often.
Remove eggplant from oven.
Turn temperature up to 425°.
Top eggplant with croutons; sprinkle with cheese.
Return to oven; bake 15 minutes more.
