| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Italian, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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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