4 medium eggplant, sliced
3 cups olive oil
1/3 cup chopped onion
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 st - 16 ounce cans tomato sauce
1 cup white wine
1 tomato, diced
1 teaspoon prepared horseradish
Heat olive oil in a medium skillet over medium heat. Add eggplant, teaspoon salt, garlic powder, basil, oregano and rosemary and saute until eggplant begin to soften.
Add tomato sauce, white wine and tomatoes and saute until there are no longer brown spots in the pan.
Mix tomato sauce with tomato slices and spoon into large portions of shell. Garnish with horseradish. Discard shell.