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Eggplant Napoli

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Submitted by atgilroy

YIELD

6 servings

PREP

15 min

COOK

90 min

READY

115 min

Ingredients

½ 118
CUP ML ONIONS
chopped
1 1
CAN CAN TOMATOES
puree (10.5 oz) *
158
CUP ML WATER
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML OREGANO
1 1
X X BLACK PEPPER *
2 3E+1
TABLESPOONS ML PEANUT OIL
1 1
EACH EACH EGGPLANT
medium *
2 473
CUPS ML CHEESE
grated

Directions

In a skillet sauté chopped onions in oil.

Add tomato purée, 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 layer of eggplant and ending with layers of tomato sauce.

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 195 78% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 825mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 19g
Vitamin A 8% Vitamin C 2%
Calcium 28% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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