---------- Recipe via Meal-Master (tm) v8.03

     Title: EGGPLANT NAPOLI
Categories: Vegetables
     Yield: 6 servings

   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 ea Eggplant, medium peeled
     2 c  Cheese, grated

 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 (350 deg) for 1 hour.
 Minutes before removing from oven, sprinkle remaining
 grated cheese over top and continue heating until
 cheese melts.

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