Italian Eggplant Bake

Name: Italian Eggplant Bake
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 tsp. leaf oregano, crushed; 1/4 c. butter or margarine; 1 can tomato soup (10 1/2 oz.); 1 c. water; 1/4 tsp. salt; garlic croutons; grated Parmesan cheese

11 ingredients

9 steps

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 tsp. leaf oregano, crushed
1/4 c. butter or margarine
1 can tomato soup (10 1/2 oz.)
1 c. water
1/4 tsp. salt
garlic croutons
grated Parmesan cheese

Directions

1

Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish.
2

Cook onions, green pepper, garlic and oregano in butter until tender.
3

Add soup, water and salt. Heat; pour sauce over eggplant.
4

Bake in 350° oven for 45 minutes; stir often.
5

Remove eggplant from oven.
6

Turn temperature up to 425°.
7

Top eggplant with croutons; sprinkle with cheese.
8

Return to oven and bake 15 minutes more.
9

Makes 6 servings.