Eggplant and sweet peppers
- olive oil
- 1 garlic clove sliced
- 3 each large red and green peppers
- 1 large eggplant
- 1 egg
- 1 tbsp. milk
- 1 c Italian bread crumbs
- 1 16oz. package mozzarella cheese
- 2 tbsps. thinly slice sun dried tomatoes
Preheat oven to 450. Heat oil and garlic in pan. Cut each pepper, remove stems and seeds. Brush pepper halves with garlic and oil mixture. Put in large roasting pan and roast peppers 20-30 minutes turning occasionally allowing skin to pucker. Let peppers cool and put in brown paper bag (skin removes easier) Remove the skin from the peppers.
Slice eggplant and dip in egg and milk mixture then dip in breadcrumbs. Place eggplant in roasting pan. Preheat broiler and broil eggplant 10-15 minutes turning once.
Turn oven on to 350. Layer pepper halves, eggplant slices and mozzarella cheese in rows on baking dish. Bake covered 20-25 minutes. Sprinkle with sun dried tomatoes. Serve.