Melonzani

• 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

1. Slice peeled eggplant in 1/4" thick round slices.
2. Sprinkle with salt and pepper and fry in oil until lightly browned on both sides.
3. Put layer of eggplant in bottom of 2 qt.
4. buttered shallow baking dish.
5. Cover with layer of chopped onions, bell pepper, olives, and grated cheese, seasoning each layer lightly with salt and pepper.
6. Repeat layers until all ingredients are used.
7. Spread undiluted tomato soup on top.
8. Top with crackers crumbs, and dot with butter.
9. Bake at 350 degrees for 45 minutes.

eggplant, tomato soup, oil, onion, crumb, green bell peppers, chopped ripe olives, grated cheese, butter, salt

Taken from www.food.com/recipe/melonzani-42192 (may not work)