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Eggplant napoli
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| Artist: |
_ |
| Categories: |
Eggplant, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Onion, chopped | | 1
| can | Tomato puree (10.5 oz) | | 2/3
| cup | Water | | 1 1/2
| tbsp | Salt | | 1
| tbsp | Oregano | | 1
| dash | Pepper | | 2
| tbsp | Peanut oil | | 1
| each | Eggplant, medium peeled | | 2
| cup | Cheese, grated |
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Procedures:
| 1 | In a skillet saute" chopped onions in oil. | | 2 | Add tomato puree, water, salt, oregano and pepper. | | 3 | Bring to a boil and simmer for 15 minutes. | | 4 | 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. | | 5 | Bake in moderate oven (350 deg) for 1 hour. | | 6 | Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts. |
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