1 med. eggplant
2 eggs, beaten
1 c. bread crumbs
3/4 c. vegetable oil
1/2 c. chopped onions
1/2 c. chopped green pepper
1 med. zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes, skinned & chopped
1 tsp. salt
1/4 tsp. pepper
1 tbsp. fresh basil
2 tbsp. grated Parmesan cheese
1 (8 oz.) Mozzarella cheese, thickly sliced

1. Pare eggplant; cut into 1/2" slices. Dip in beaten egg then lightly in crumbs. Cook in 1/2 cup oil in skillet until browned and tender; set aside.

2. Saute onion, green pepper, zucchini and garlic in remaining oil until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates.

3. Layer eggplant and tomato mixture in shallow casserole. Sprinkle with Parmesan cheese. Top with Mozzarella cheese.

4. Bake at 350 degrees for about 45 minutes or until bubbly.