Eggplant Napoli

Course : Eggplant
Serves: 6
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1/2 cup onion
1 can tomato puree
2/3 cup water
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1 dash pepper
2 tablespoons peanut oil
1 medium eggplant
2 cups romano cheese

Preparation / Directions:

In a skillet, saute chopped onions in oil. Add tomato puree, water, salt, oregano and pepper. Bring to a boil and simmer for 15 minutes. 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. Bake in moderate oven (350 F) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.


Nutritional Information:

227 Calories (kcal); 15g Total Fat; (57% calories from fat); 14g Protein; 11g Carbohydrate; 39mg Cholesterol; 1151mg Sodium

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