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Baked Eggplant with Cheddar Cheese

This is an uncomplicated eggplant recipe, made with a tomato mixture and cheese. I like sharp Cheddar in this dish, but mild or a Cheddar combination would work as well.

Prep Time: 12 minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 hour 30 minutes


Sauté onion in a large skillet in oil over medium heat. Add tomato purée, 2/3 cup water, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 15 minutes.

Layer half each of sliced eggplant and tomato mixture in a lightly greased 12x8x2-inch baking dish. Top with half of the shredded cheese, remaining eggplant, and remaining tomato mixture. Cover and bake at 350° for 55 minutes. Remove cover and top with remaining cheese; bake 5 minutes longer, or until cheese is melted.

Serves 6

Calories per serving: 237

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