Baked Eggplant Napoli


by: HeadChef

A great eggplant recipe that originates from Naples, Italy with a twist of cheddar cheese.


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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

how is this calculated?

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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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