1 lg. eggplant, cut in 1/2" slices & floured
1 lg. onion or 2 med. thinly sliced
1 clove garlic
1/4 c. olive oil
1 1/2 c. cooked tomatoes or canned Italian plum tomatoes
1 green pepper, finely chopped
1 tsp. salt
Freshly ground pepper
1 tbsp. fresh basil, chopped, or 1 tsp. dried basil
1/2 c. toasted bread crumbs
1/2 c. grated Parmesan cheese

Oil a 2 1/2 quart casserole well. Saute the eggplant slices. Salt and pepper them to taste. Saute the onion and garlic in olive oil until just limp. Arrange layers of eggplant, onion, tomatoes and chopped pepper in the casserole. Season the layers with salt, pepper and basil. Cover the casserole and bake at 300 degrees for 1 hour. Top with the crumbs and bake, uncovered another 30 minutes. Add the Parmesan cheese.