Italian Eggplant Bake Recipe
Ingredients
| 1 medium eggplant peeled and cut in 1 1/2 inch pieces | ||
| Onion | 1 Large, sliced | |
| 1 medium green pepper, cut in strips | ||
| Garlic | 1 Clove (5gm), minced | |
| Oregano leaves | 1 Teaspoon, crushed | |
| Butter/Margarine | 4 Tablespoon | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Garlic Croutons | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook eggplant in boiling salted water for 3 minutes; drain.
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.
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.
Chef
