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Yield: 4 servings
| 2 | lg | Garlic cloves, minced |
| 1 | lg | Onion, coarsely chopped |
| 1 | lg | Celery stalk, chopped |
| 1 | lg | Green pepper, chopped |
| 2 | tablespoon | Olive oil (or more) |
| 1 | cups | Fresh mushrooms, sliced |
| 1 | md | Eggplant, sliced ¼" |
| ½ | teaspoon | Marjoram, dried |
| ½ | teaspoon | Thyme, dried |
| 1 | teaspoon | Oregano, dried |
| 1 | can | Tomatoes, diced (28 oz.) |
| 2 | cups | Mozzerella cheese, grated |
| | | Salt & pepper to taste |
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*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.
Your Eggplant Italiano is ready. Happy cooking!
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