Tonight's Dinner - Eggplant Casserole

[Guest guest]

This came out pretty good, a bit more liquidy than I would've liked. So, cut

down the liquid a bit. Otherwise, it was good. I also sprinkled it at the

table with some hot sauce. That was a great addition.

 

* Exported from MasterCook *

 

Italian Eggplant Casserole

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 med eggplant -- peeled, in 1 " chunks

1/2 lg onion -- thinly sliced

1 green bell pepper -- chopped

2 lg cloves garlic -- thinly sliced

1 tsp dried oregano -- crumbled

1 10 oz can Campbells Tomato Soup

1 cup water

1/4 tsp kosher salt

black pepper -- to taste

Garlic croutons -- for topping

Parmesan cheese -- for topping

 

Preheat oven to 350°F.

 

Put a pot of water up for a boil. When it starts boiling, place eggplant

cubes in water and boil for 3 minutes. Drain well.

Place in shallow baking pan (I used 8x8 " pan) sprayed with cooking spray.

 

Preheat a nonstick skillet over medium-high heat. When hot, add a bit of oil

and the onions, garlic and green peppers. Cook until onions are soft, garlic

is browned and peppers are soft. This should take about 5 minutes or so.

 

Add soup, water and salt to onion mixture. Cook over medium heat for a

couple of minutes until it starts to bubble.

 

Pour tomato soup mixture over eggplant. Bake for 40 minutes.

 

Remove casserole from oven and top with parmesan cheese and croutons. Crank

up oven to 425°F. Bake for another 15 minutes until croutons are browned and

cheese is melted a bit.

 

Serve with salad and rice or baked potatoes.

 

 

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RisaG

 

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Updated 11/23/01