Ingredients:
olive oil or salad oil
1 garlic cloves, sliced
3 large red peppers
3 large green peppers
1 medium eggplants
1 eggs
1 tablespoon milk
1 cup breadcrumbs
1 (16 ounce) packages mozzarella cheese
2 tablespoons thinly sliced sun-dried tomatoes
Directions:
Preheat oven to 450 Degrees.
In 1-Qt saucepan over low heat, add olive oil or salad oil.
Cook garlic until browned, discard garlic.
Cut each pepper lenghtwise in half, Remove seeds and stems.
Brush pepper halves on all sides with oil mixture.
Arrange pepper halves in a large open roasting pan.
Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
Allow peppers to cool slightly.
Remove skin from peppers, discard skin.
Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
In pie plate, mix egg and milk.
Place bread crumbs on waxed paper.
Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
Dip eggplant slices in egg mixture, then coat with bread crumbs.
Place eggplant slices in pan, arranging them so they fit in one layer.
Pre-heat broiler.
About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
Turn oven control to 350 degrees.
Slice mozzarella cheese.
Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
Sprinkle with sun-dried tomato slices.
Servings: 6
Time preparation: 60 min.
Time total: 120 min.