Eggplant Lasagna
(serves 4)

Ingredients
1 to 2 eggplant
2 to 3 green peppers
1 medium white onion
1 can Italian tomato sauce
8 ounces of shredded mozzarella
2 chopped cloves of garlic
Italian seasoned bread crumbs
2 eggs
1 tablespoon of milk
olive oil or frying oil
salt and pepper to taste

Directions
Peel eggplant and slice into 1/4 inch slices. Beat eggs and milk together in small bowl. In a shallow dish, put enough bread crumbs to coat all of the eggplant. Dip eggplant slices in egg mixture and then in the bread crumbs. In a large frying pan, cook five eggplant pieces at a time until each side is golden brown and let drain on paper towel. Next, sauté peppers, onions and garlic until soft; add salt and pepper to taste.

Place layer of sauce in the bottom of the baking dish and put a layer of eggplant. Add a layer of peppers and onions and then some cheese; repeat until there is a layer of eggplant with sauce. Cover with the remaining cheese and bake until cheese is golden and sauce is bubbling. About 30 to 40 minutes. Top with grated parmesan cheese.