2 tbsp. olive oil
2 garlic cloves, minced
2/3 c. packaged seasoned dry bread crumbs
4 med. tomatoes, diced
1 lg. onion, chopped
8 oz. Mozzarella cheese, shredded
4 eggs
1/4 tsp. pepper
1 tbsp. chopped fresh basil or 1 tsp. dried leaf basil
1 lg. green pepper, chopped
1/4 c. grated Parmesan cheese
2 c. Ricotta cheese
1 lg. eggplant, unpeeled
1 tsp. salt
2 tsp. dried leaf oregano

In large sauce pot, heat oil and saute onion, green pepper and garlic until tender. Stir in tomatoes, oregano, basil, salt and pepper. Cover and simmer 35-40 minutes, stirring occasionally. In shallow dish, beat 2 eggs until foamy. Dip eggplant slices in egg, then in bread crumbs. Arrange slices on lightly oiled baking sheet. Bake at 350 degrees for 20-25 minutes or until tender. Spread about 1 cup of tomato sauce in a 9 x 13 inch baking dish or in two 8 inch square baking dishes. Cover with half the eggplant slices. In a small bowl, lightly beat remaining 2 eggs; stir in Ricotta cheese. Spoon half the cheese mixture over the eggplant; sprinkle with 2 tablespoons Parmesan cheese, half the Mozzarella and 1 cup of the tomato sauce. Repeat layers ending with Mozzarella on top. Now casserole(s) can be wrapped and frozen. For immediate preparation, bake at 375 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving.