1/2 c. chopped onion
2 tbsp. oil
1 (10 1/2 oz.) tomato puree
2/3 c. water
1-1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
Salt and pepper
1 med. eggplant, peeled and thinly sliced
2 c. grated Cheddar cheese, or 1 c. each Mozzarella and Cheddar

Saute on onion in oil. Add tomato puree, water, salt, oregano and basil and salt and pepper. Bring to a boil and simmer for 15 minutes. In greased baking dish, alternate layers of eggplant, tomato sauce and half of the cheese.

Start with layer of eggplant and end with tomato mixture. Bake at 350 degrees for 60 minutes. Just before it is done, sprinkle remaining cheese over top and bake until melted.