Melonzani

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8-9
• 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

Recipe

• 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.