Baked Eggplant Napoli
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A great eggplant recipe that originates from Naples, Italy with a twist of cheddar cheese.
ingredients
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serves: 6-8
1/2 chopped onion
2 tbsp peanut oil
1 10 1/2 can ounces tomato puree
2/3 cup of water
1 1/2 tsps of salt
1 tsp oregano leaves
dash of pepper
1 medium eggplant, peeled and thinly sliced
2 cups of grated sharp cheddar cheese
Nutrition Facts
Baked Eggplant Napoli
Servings Per Recipe: 6
Amount per Serving
Calories: 236
- Total Fat: 17.3 g
- Saturated Fat: 8.8 g
- Trans Fat: 0 g
- Cholesterol: 39.6 mg
- Sodium: 1049.6 mg
- Total Carbs: 11 g
- Dietary Fiber: 3.9 g
- Sugars: 5.2 g
- Protein: 11.2 g
preparation
1. In a skillet saute chopped onions in peanut oil.
2. Add tomato puree, water, salt, oregano and pepper.
3. Bring to a boil and simmer for 15 minutes.
4. In a greased 2 quart baking dish alternate layers of sliced eggplant, tomato sauce and 1 cup of grated cheese, starting with layer of eggplant and ending with layer of tomato sauce.
5. Bake in the moderate oven at 350F for 1 hour.
6. A few minutes before removing from oven, sprinkle remaining 1 cup of grated cheese over top and continue heating until cheese melts.
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comments
Mommy_loves_to_cook
November 2, 2011