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