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Italian Eggplant Bake  (Not yet rated)

A baked, eggplant dish with five cheeses!

Cal: 184 Fat: 12g Carbs: 12g Protein: 9g Fiber: 3g
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Original recipe serves 8

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1/4 teaspoon salt
  • 1/4 cup romano cheese ; shredded or grated
  • 1/4 cup asiago cheese ; grated or shredded
  • 1 pound eggplant ; peeled
  • 1/4 cup provolone cheese ; shredded or grated
  • 1/4 cup parmesan cheese
  • 1 medium green bell pepper ; cut into strips
  • 4 tablespoons butter
  • 10 ounces tomato soup
  • 1 clove garlic ; minced
  • 1 cup mozzarella cheese ; shredded, part skim
  • 1 large onions ; sliced
  • 1 cup water
  • 1 teaspoon oregano ; crushed
  • 1 cup croutons

  • You will also need: saucepan, baking dish

    Directions

    Cook eggplant in boiling, salted water for 3 minutes. Drain. In a large saucepan, cook onion, green pepper and garlic in butter until tender. Add soup, water, eggplant, and salt. Pour into shallow baking dish. Bake at 350 degrees F for 35 minutes. Stir. Top with croutons and sprinkle with cheeses. Bake for a few additional minutes to melt cheeses.

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