Italian Eggplant Bake Recipe

Name: Italian Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 oven for 45 minutes; stir often.
5
Remove eggplant from oven.
6
Turn temperature up to 425u00b0.
7
Top eggplant with croutons; sprinkle with cheese.
8
Return to oven and bake 15 minutes more.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Italian Eggplant Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Eggplant Bake

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