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Italian Eggplant Bake Recipe
|Eggplant||1 Medium, peeled and cut in 1 1/2 inch pieces|
|Onion||1 Large, sliced|
|Green pepper||1 Medium, cut into strips|
|Garlic cloves||1 Small, minced|
|Oregano leaves||1 Teaspoon, crushed|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Garlic croutons||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1096 Calories from Fat 546
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 36.6 g182.8%
Trans Fat 0 g
Cholesterol 156.5 mg
Sodium 2354.4 mg98.1%
Total Carbohydrates 116 g38.6%
Dietary Fiber 21.9 g87.6%
Sugars 49.4 g
Protein 27 g54.4%
Vitamin A 67.5% Vitamin C 274.9%
Calcium 48.7% Iron 21.6%
*Based on a 2000 Calorie diet
In saucepan, cook onion and green pepper with garlic and oregano in butter until tender.
Add soup, water, eggplant, and salt.
Pour into shallow baking dish (10x6x2").
Bake at 350°F. for 35 minutes or until hot; stir.
Top with croutons; sprinkle with cheese.
Bake 5 minutes more.