1 med. sized eggplant
2 eggs, beaten
1 c. packaged bread crumbs
3/4 c. vegetable oil for frying
1/2 c. chopped onion
1/2 c. chopped green pepper
1 med. sized zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes (med. sized), skinned and chopped
1 tsp. salt
1/4 tsp. pepper
1 tsp. leaf basil, crumbled or; 1 tbsp. fresh basil, chopped
2 tbsp. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese, thickly sliced

Pare eggplant, cut into 1/2 inch slices. Dip in beaten egg, then lightly in crumbs. Cook in 1/2 cup hot oil in skillet until browned and tender. Set aside.

Saute onion, green pepper, zucchini and garlic in remaining 1/4 cup of oil until tender; add tomatoes, salt, pepper and basil; cook until liquid evaporates.

Layer eggplant and tomato mixture in shallow casserole, sprinkle with Parmesan cheese, top with sliced Mozzarella.

Bake in moderate oven (350 degrees) about 45 minutes, or until bubbly and cheese is melted. Make this early in the day and bake quickly for dinner. Makes 8 servings.