Eggplant napoli

Yield: 1 batch

Measure Ingredient
½ cup Chopped onion
10½ ounce Can tomato puree
⅔ cup Water
1½ teaspoon Salt 1 ts oregano
\N dash Pepper
2 tablespoons Peanut oil
1 medium Eggplant, peeled

2 c grated cheese

Saute onions in oil. Add tomato puree, water, salt, oregano and pepper. Bring to boil and simmer for 15 minutes. In greased baking dish, alternate thin layers of sliced eggplant, half of the grated cheese and tomato sauce. Bake at 350 for 1 hour. Before removing from oven, sprinkle remaining cheese on top and heat till cheese melts.

***************************************************************** We tried this and really like it, but I thought it was a bit on the salty side.

posted by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 04-26-95

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