Eggplant Italiano
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic cloves
minced |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | large |
celery stalks
chopped |
*
|
| 1 | large |
green bell peppers
chopped |
|
| 2 | tablespoons |
olive oil
or more |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | medium |
eggplant
sliced 1/4 inch thick |
*
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | can |
tomatoes
diced |
*
|
| 2 | cups |
mozzarella cheese
grated |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic cloves
minced |
*
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | large |
celery stalks
chopped |
*
|
| 1 | large |
green bell peppers
chopped |
|
| 3E+1 | ml |
olive oil
or more |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 1 | medium |
eggplant
sliced 1/4 inch thick |
*
|
| 2.5 | ml |
marjoram
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 1 | can |
tomatoes
diced |
*
|
| 473 | ml |
mozzarella cheese
grated |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
