Description
Tasty dish
Ingredients
- Olive Oil
- Garlic Clove
- Red Peppers
- Green Peppers
- Eggplant
- Egg
- Milk
- Breadcrumbs
- Mozzarella Cheese
- Sun-dried Tomatoes
Instructions
- 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