1 eggplant, about 1 lb.
1/2 c. seasoned flour
Oil for frying
1 clove garlic, bruised
2 green peppers, cut in strips
2 med. onions, diced
1 c. seasoned bread crumbs (divided)
2 ripe tomatoes, sliced
1/2 lb. Mozzarella cheese, diced
3 eggs
3/4 c. milk
Salt, pepper, allspice, thyme and parsley

Cut unpeeled eggplant into slices about 3/8 inch thick. Dip in seasoned flour. Heat several tablespoons oil in large skillet with garlic. Brown slices on both sides. Lightly saute pepper strips, then saute onions. Butter a 2 quart casserole; sprinkle with bread crumbs. Overlap eggplant slices, sliced tomatoes and pepper strips in casserole. Sprinkle generously with more crumbs then onions and diced cheese. Repeat layering, ending with crumbs. Beat eggs with milk and seasonings. Pour over casserole. Bake at 350 degrees for 45 minutes. Remove from oven, let stand 10 minutes. Loosen sides, place serving plate over top and invert to turn out. Serves 6-8.