Eggplant Italiano (version III)

1 medium eggplant, sliced to 1/4" thick
2 large garlic cloves, minced
1 can diced tomatoes
1 large onion, coarsely chopped
1 large chopped celery stalk,
1 large green pepper, chopped
2 cups mozzarella grated cheese
1 cup fresh mushrooms, sliced
2-3 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon dried marjoram
1/2 teaspoon thyme
salt and pepper to taste

Sauté garlic, onion, celery and green pepper in hot oil in a skillet for about 5 minutes.

Add mushrooms and sauté 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 dish. Sprinkle cheese over eggplant and place, covered, in a preheated oven (350 degrees) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden.



Click Here to Comment on This Recipe




Alternate Versions of This Recipe:



Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.