Eggplant (Aubergine) and Sweet Peppers

Recipe by Mysterygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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