Baked Eggplant Napoli

Customer Rating: 4.5

1 Ratings 0 Comments

Yield: Makes 6 to 8 servings.

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Ingredients

check chopped onion 1/2 cup chopped onion

check Planters Peanut Oil 2 tablespoons Planters Peanut Oil

check ( 10 1/2 ounces ) tomato puree 1 can ( 10 1/2 ounces ) tomato puree

check water 2/3 cup water

check salt 1 1/2 teaspoons salt

check oregano leaves 1 teaspoon oregano leaves

check Dash pepper Dash pepper

1 medium eggplant, peeled and thinly sliced

2 cups grated sharp Cheddar cheese, divided

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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.

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