Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  onion
  1                can  tomato puree
     2/3           cup  water
  1 1/2      teaspoons  salt
     1/2      teaspoon  oregano
     1/2      teaspoon  basil
     1/2      teaspoon  marjoram
  1               dash  pepper
  2        tablespoons  peanut oil
  1                     eggplant
  2               cups  romano cheese

Preparation:

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 a layer of eggplant and ending with a layer of tomato sauce. Bake in moderate oven (350 F) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts.

Nutritional Information:

227 Calories (kcal); 15g Total Fat; (57% calories from fat); 14g Protein; 11g Carbohydrate; 39mg Cholesterol; 1151mg Sodium