Baked Eggplant Napoli

Yield:
Makes 6 to 8 servings.

Ingredients:

  1. 1/2 cup chopped onion
  2. 2 tablespoons Planters Peanut Oil
  3. 1 can ( 10 1/2 ounces ) tomato puree
  4. 2/3 cup water
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon oregano leaves
  7. Dash pepper
  8. 1 medium eggplant, peeled and thinly sliced
  9. 2 cups grated sharp Cheddar cheese, divided
Directions:

In a skillet saute chopped onion in Planters Peanut Oil. Add tomato puree, water, salt, oregano, and pepper. Bring to a boil and simmer for 15 minutes. In a greased 2-quart baking dish alternate layers of sliced eggplant, tomato sauce and 1 cup grated cheese, starting with layer of eggplant and ending with layer of tomato sauce. Bake in moderate 350 F. oven for 1 hour. A few minutes before removing from oven, sprinkle remaining 1 cup grated cheese over top and continue heating until cheese melts.


TDS 3