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Eggplant Italiano

Recipe name:
Eggplant Italiano

Recipe category:
Cheese

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Recipe details:

2 lg Garlic cloves, minced 1 lg Onion, coarsely chopped 1 lg Celery stalk, chopped 1 lg Green pepper, chopped 2 tb Olive oil (or more) 1 c Fresh mushrooms, sliced 1 md Eggplant, sliced 1/4" 1/2 ts Marjoram, dried 1/2 ts Thyme, dried 1 ts Oregano, dried 1 cn Tomatoes, diced (28 oz.) 2 c Mozzerella cheese, grated Salt & pepper to taste *Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden.

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Eggplant Italiano

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