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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
Submitted by boz
A baked, eggplant dish with five cheeses!
Cal: 184 Fat: 12g Carbs: 12g Protein: 9g Fiber: 3g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
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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