Melonzani
Ingredients
- 1 large eggplant, peeled ⓘ
- 3/4 - 1 cup canned tomato soup, undiluted
- 4 tablespoons oil (or more as needed eggplant tends to soak it up quickly) ⓘ
- 1 large onion, chopped ⓘ
- 1 cup cracker crumb ⓘ
- 2 green bell peppers, chopped ⓘ
- 1 1/2 cups chopped ripe olives ⓘ
- 1 - 1 1/2 cup grated cheese ⓘ
- butter ⓘ
- salt and pepper ⓘ
Instructions
- Slice peeled eggplant in 1/4" thick round slices.
- Sprinkle with salt and pepper and fry in oil until lightly browned on both sides.
- Put layer of eggplant in bottom of 2 qt.
- buttered shallow baking dish.
- Cover with layer of chopped onions, bell pepper, olives, and grated cheese, seasoning each layer lightly with salt and pepper.
- Repeat layers until all ingredients are used.
- Spread undiluted tomato soup on top.
- Top with crackers crumbs, and dot with butter.
- Bake at 350 degrees for 45 minutes.
Nutrition & Diet Analysis (per serving)
755
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).