Eggplant Napoli
Yield
6 servingsPrep
15 minCook
90 minReady
115 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 1 | can |
tomatoes
puree (10.5 oz) |
*
|
| ⅔ | cup |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | each |
eggplant
medium |
*
|
| 2 | cups |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 1 | can |
tomatoes
puree (10.5 oz) |
*
|
| 158 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | each |
eggplant
medium |
*
|
| 473 | 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.
