Melonzani

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large eggplant, peeled
  • 34 - 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
  • 1 12
    cups chopped ripe olives
  • 1 - 1 12
    cup grated cheese
  • salt and pepper
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DIRECTIONS

  • 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.
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