Copper Valley IGA Market Fresh Recipes
https://coppervalley.iga.com/Recipes/Detail/1351/Baked_Eggplant_Napoli
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.
Copper Valley IGA Market Fresh Recipes
https://coppervalley.iga.com/Recipes/Detail/1351/Baked_Eggplant_Napoli
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