Eggplant Italiano

Directions

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.

Sauté garlic, onion, celery and green pepper in hot oil in a skillet for about 5 minutes.

Add mushrooms and sauté 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.