2 sm Eggplant; cut in 1/2 inch
slices
2 tb Cooking oil
1 pk Italian herb mixture
15 oz Tomato sauce
Parsley; minced
6 Garlic cloves; minced
1/4 c Cooking wine
10 oz Mozzarella cheese; sliced
Marinate for of the garlic cloves (minced) overnight (or for 8 hours) in
the tomato sauce, herb mixture and wine. Then coat a medium-size casserole
pan with the oil and layer the eggplant, sprinkled with remaining 2 minced
garlic cloves. Pour 3/4 of the tomato mixture over eggplant and layer
mozzarella cheese on top. Add remaining tomato mixture. Sprinkle with
minced parsley. Bake at 350 for 45 minutes.
