| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion, chopped |
| 1 |
cn |
Tomato puree (10.5 oz) |
| 2/3 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 1 |
ds |
Pepper |
| 2 |
tb |
Peanut oil |
| 1 |
|
Eggplant, medium peeled |
| 2 |
c |
Cheese, grated |
INSTRUCTIONS
In a skillet saute' chopped onions in oil. Add tomato puree, water, salt,
oregano and pepper. Bring to a boil and simmer for 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 (350 deg) for 1 hour. Minutes
before removing from oven, sprinkle remaining grated cheese over top and
continue heating until cheese melts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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