Baked Eggplant with Cheddar Cheese


by , Updated April 9, 2017
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eggplant, tomatoes
Photo by Diana Rattray

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


Instructions:

  1. Heat the oven to 350 F.
  2. Saute onion in a large skillet in oil over medium heat. Add tomato puree, 2/3 cup water, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Layer half each of sliced eggplant and tomato mixture in a lightly greased shallow 2-quart baking dish. Top with half of the shredded cheese, remaining eggplant, and remaining tomato mixture.
  4. Cover and bake for 55 minutes.
  5. 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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