Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Garlic cloves, minced 1/2 ts Marjoram, dried
1 lg Onion, coarsely chopped 1/2 ts Thyme, dried
1 lg Celery stalk, chopped 1 ts Oregano, dried
1 lg Green pepper, chopped 1 cn Tomatoes, diced (28 oz.)
2 tb Olive oil (or more) 2 c Mozzerella cheese, grated
1 c Fresh mushrooms, sliced Salt and pepper to taste
1 md Eggplant, sliced 1/4"

*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.

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