Eggplant Italiano
Source of Recipe
Heidi
List of Ingredients
Eggplant Italiano
2 large garlic cloves -- minced
1 large onion -- coarsely chopped
1 large celery stalk -- chopped
1 large green pepper -- chopped
2 tablespoons olive oil -- (or more)
1 cup fresh mushrooms -- sliced
1 medium eggplant -- sliced 1/4" *
1/2 teaspoon marjoram -- dried
1/2 teaspoon thyme -- dried
1 teaspoon oregano -- dried
1 can tomatoes -- diced (28 oz.)
2 cups mozzerella cheese -- grated
salt & pepper to tasteRecipe
*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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