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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 72)

  • 2 1/4 teaspoons salt
  • 2 1/4 cups romano cheese ; shredded or grated
  • 2 1/4 cups asiago cheese ; grated or shredded
  • 9 pounds eggplant ; peeled
  • 2 1/4 cups provolone cheese ; shredded or grated
  • 2 1/4 cups parmesan cheese
  • 9 medium green bell pepper ; cut into strips
  • 36 tablespoons butter
  • 90 ounces tomato soup
  • 9 cloves garlic ; minced
  • 9 cups mozzarella cheese ; shredded, part skim
  • 9 large onions ; sliced
  • 9 cups water
  • 9 teaspoons oregano ; crushed
  • 9 cups croutons
  • In My Kitchen


  • 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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