Eggplant Napoli Recipe

Name: Eggplant Napoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped onion; 1 (10 1/2 oz.) can tomato puree; 2/3 c. water; 1 1/2 tsp. salt; 1/2 tsp. oregano; 1/2 tsp. basil; 1/2 tsp. marjoram; dash of pepper; 2 Tbsp. peanut oil; 1 medium, peeled eggplant; 2 c. grated Romano cheese

Servings: persons

1/2 c. chopped onion
1 (10 1/2 oz.) can tomato puree
2/3 c. water
1 1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
dash of pepper
2 Tbsp. peanut oil
1 medium, peeled eggplant
2 c. grated Romano cheese

1
In a skillet, saute chopped onion in oil.
2
Add tomato puree, water, salt, oregano, basil, marjoram 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 a layer of eggplant and ending with a layer of tomato sauce.
5
Bake in a moderate oven (350u00b0) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. chopped onion, 1 (10 1/2 oz.) can tomato puree, 2/3 c. water, 1 1/2 tsp. salt, and more.

Yes, Eggplant Napoli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Napoli

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