Sentry Foods Recipes

Baked Eggplant Napoli

Customer Rating: Recipe Rated Four Stars

2 Ratings    2 Comments

Yield: Makes 6 to 8 servings.


1/2 cup chopped onion
2 tablespoons Planters Peanut Oil
1 can ( 10 1/2 ounces ) tomato puree
2/3 cup water
1 1/2 teaspoons salt
1 teaspoon oregano leaves
Dash pepper
1 medium eggplant, peeled and thinly sliced
2 cups grated sharp Cheddar cheese, divided


In a skillet saute chopped onion in Planters Peanut Oil. Add tomato puree, water, salt, oregano, and pepper. Bring to a boil and simmer for 15 minutes. In a greased 2-quart baking dish alternate layers of sliced eggplant, tomato sauce and 1 cup grated cheese, starting with layer of eggplant and ending with layer of tomato sauce. Bake in moderate 350 F. oven for 1 hour. A few minutes before removing from oven, sprinkle remaining 1 cup grated cheese over top and continue heating until cheese melts.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four Stars

Anon. Rotterdam, NY

“easy to prepare and very tastey”

Recipe Rated Four Stars

Janine B Cocoa, FL

“This is much easier than eggplant parmesan, and just as good. Olive oil works well too. ”

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Sentry Foods Recipes

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