Baked Eggplant with Cheddar Cheese

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1 can (10 3/4 ounce) tomato purée, or use 1 can (6 ounces) of tomato paste mixed with 1/2 cup water
• 2/3 cup water
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound eggplant, peeled and cut into 1/4-inch slices
• 2 cups shredded sharp cheddar cheese, divided

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 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.
Eggplant casserole serves 6.