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 | ||
| Onion | 1 Large, sliced | |
| Green pepper | 1 Medium, sliced | |
| Garlic | 1/2 Clove (5gm), minced | |
| 1 teaspoon leaf oregano, crushed | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 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.
Chef
