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½ cup Onion, Chopped
10½ ounce Tomato Puree
2/3 cup Water
1½ teaspoon Salt
1 teaspoon Oregano
1 dash Pepper
2 tablespoon Peanut Oil
1 medium Eggplant, Peeled
2 cup Cheese, Grated
In a skillet saute chopped onions in oil. Add tomato puree, water, salt, oregano and pepper. Bring to a boil and simmer 15 minutes. 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. Bake in moderate oven 350f for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.
10½ ounce Tomato Puree
2/3 cup Water
1½ teaspoon Salt
1 teaspoon Oregano
1 dash Pepper
2 tablespoon Peanut Oil
1 medium Eggplant, Peeled
2 cup Cheese, Grated
In a skillet saute chopped onions in oil. Add tomato puree, water, salt, oregano and pepper. Bring to a boil and simmer 15 minutes. 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. Bake in moderate oven 350f for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.
