Ingredients
| 2 | md. eggplants, pared and cut in 1/2 inch slices | | 1/2 cup | flour | | Salt and pepper (added to flour to make seasoned flour) | | 1/2 cup | vegetable oil | | 1/2 cup | onion, finely chopped | | 1/2 cup | green bell pepper, chopped | | 1 to 2 clove | garlic, crushed | | 2 tbsp. | vegetable oil | | 2 tbsp. | parsley, finely chopped | | 1/2 tsp. | salt | | 1 dash | pepper | | 1 can (1 lb.) | tomato sauce | | 4 to 5 oz. | Mozzarella cheese, sliced | | 2 | eggs, slightly beaten | | 3 tbsp. | Parmesan cheese, grated |
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Instructions
Dip eggplant slices in seasoned flour, brown slices lightly in oil keeping at least 1 tablespoon of oil in skillet during cooking. Drain slices. Sauté onion, green pepper and garlic in 2 Tbls. oil about 5 minutes. Add parsley, salt, pepper, and tomato sauce; simmer 5 minutes. Spoon half the sauce into large shallow casserole; arrange solid layer of eggplant slices; top with Mozzarella cheese slices. Add rest of sauce, top with remaining eggplant slices. Combine eggs and Parmesan cheese; pour over eggplant. Bake at 325°F for 35-40 minutes.
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