Eggplant Napoli - cooking recipe

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

Preparation

In a skillet, saute chopped onion in oil.
Add tomato puree, water, salt, oregano, basil, marjoram 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 a layer of eggplant and ending with a layer of tomato sauce.
Bake in a moderate oven (350\u00b0) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.
Makes 6 servings.