Baked Eggplant - cooking recipe

Ingredients

1/2 c. chopped onion
2 Tbsp. salad oil
10 1/2 oz. can tomato puree
1 medium eggplant, peeled and thinly sliced
2/3 c. water
1 1/2 tsp. oregano
dash of pepper
2 c. grated cheese Parmesan (I use sharp Cheddar)

Preparation

Saute onion in oil; add puree, water, salt, oregano and pepper.
Bring to boil.
Simmer 15 minutes.