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| Home -> [Eggplant, Italian, Vegetables, Western European] -> [Eggplant italiano Recipe] |
Eggplant italiano
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Eggplant, Italian, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 2
| large | Garlic cloves, minced | | 1
| large | Onion, coarsely chopped | | 1
| large | Celery stalk, chopped | | 1
| large | Green pepper, chopped | | 2
| tbsp | Olive oil (or more) | | 1
| cup | Fresh mushrooms, sliced | | 1
| med | Eggplant, sliced ? | | 1/2
| tsp | Marjoram, dried | | 1/2
| tsp | Thyme, dried | | 1
| tsp | Oregano, dried | | 1
| can | Tomatoes, diced (28 oz.) | | 2
| cup | Mozzarella cheese, grated | | | Salt & pepper to taste |
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Procedures:
| 1 | *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. | | 2 | Add mushrooms and saute 1 minute longer. | | 3 | Add eggplant slices to skillet, stirring well for an additional 5 minutes. | | 4 | Add seasonings and tomatoes. | | 5 | Cover and heat to simmering. | | 6 | Place in an oiled shallow casserole (corning is ideal). | | 7 | Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350°F). | | 8 | For 20 minutes. | | 9 | Remove cover and bake an additional 10 minutes, until bubbly and golden. |
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