Eggplant Napoli

1/2 cup Chopped Onion
One 10-1/2 oz Can Tomato Puree
2/3 cup Water
1-1/2 tsp Salt
1 tsp Oregano
1 Dash Pepper
2 tbs Peanut Oil
1 Medium Peeled Eggplant
2 cups Grated Cheese

*** In a skillet sauté 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 350F for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana