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