Eggplant Italiano (version III)
1 medium eggplant, sliced to 1/4" thick
Sauté garlic, onion, celery and green pepper in hot oil in a skillet for about 5 minutes.
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
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.
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