Recipe 6 Serving

  • 4 -5 Chinese eggplants (sliced thinly)
  • 2 beef steak tomatoes (sliced thinly)
  • 1 sliced onion (julienne)
  • 1lb of sliced mushrooms
  • 4 tbsp. of minced garlic
  • 2 cups of white dry wine
  • 1lb of mozzarella cheese (finely grated)
  • 5 tbsp. of olive oil
  • Salt pepper to taste
  • 6 Basil leaves for garnish


In a sauté pan add oil, garlic, onions and mushrooms, sauté until tender, add wine to reduce alcohol for 4-5 min. In a deep dish oven pan  add a layer of sliced eggplant, layer of tomatoes, and a layer of mushroom mix, top with mozzarella cheese, continue with second layer in same order, top with cheese and cook in over 375 for 25 min. Broil for 5 min until  slightly brown for color.