Eggplant Italiano Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 medium: Eggplant, sliced 1/4"
1/2 tsp: Marjoram, dried
1/2 tsp: Thyme, dried
1 tsp: Oregano, dried
1 can: Tomatoes, diced, 28 oz.
2 cup: Mozzerella cheese, grated
Salt & pepper to taste,
Directions:
*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.
Source from luhu.jp
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.
Source from luhu.jp