Eggplant Napoli

Name: Eggplant Napoli
Ingredients: 1/2 c. chopped onion; 1 (10 1/2 oz.) can tomato puree; 2/3 c. water; 1 1/2 tsp. salt; 1/2 tsp. oregano; 1/2 tsp. basil; 1/2 tsp. marjoram; dash of pepper; 2 Tbsp. peanut oil; 1 medium, peeled eggplant; 2 c. grated Romano cheese

11 ingredients

6 steps

Ingredients

1/2 c. chopped onion
1 (10 1/2 oz.) can tomato puree
2/3 c. water
1 1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
dash of pepper
2 Tbsp. peanut oil
1 medium, peeled eggplant
2 c. grated Romano cheese

Directions

1

In a skillet, saute chopped onion in oil.
2

Add tomato puree, water, salt, oregano, basil, marjoram and pepper.
3

Bring to a boil and simmer for 15 minutes.
4

In a greased baking dish, alternate thin layers of sliced eggplant, tomato sauce and half of the grated cheese, starting with a layer of eggplant and ending with a layer of tomato sauce.
5

Bake in a moderate oven (350°) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.
6

Makes 6 servings.