Posted by Marla Hudgins on February 5, 2010, 1:11 pm
97.126.226.124

Eggplant Italiano ffrom Heidi 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 taste *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 is Hungry Monster