Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/1351/
Baked Eggplant Napoli
Customer Rating:
4.5
1 Ratings
0 Comments
Yield: Makes 6 to 8 servings.
Ingredients
| 1/2 |
cup |
chopped onion
|
|
|
| 2 |
tablespoons |
Planters Peanut Oil
|
|
|
| 1 |
can |
( 10 1/2 ounces ) tomato puree
|
|
|
| 2/3 |
cup |
water
|
|
|
| 1 1/2 |
teaspoons |
salt
|
|
|
| 1 |
teaspoon |
oregano leaves
|
|
|
|
|
Dash pepper
|
|
|
| 1 |
|
medium eggplant, peeled and thinly sliced
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/1351/