2 medium to small eggplants, peeled and cut to 1/2 inch slices
1/2 c. flour
Salt and pepper
Butter, melted (or oil)
1/2 c. minced onion
1/2 c. minced green pepper
2 tbsp. butter
1 clove garlic, through press
Parsley
1/2 tsp. salt
Cracked pepper
2 cans (8 oz.) tomato sauce
4-5 oz. Mozzarella cheese, sliced
2 eggs, beaten
3 tbsp. Parmesan cheese

Dip eggplant slices in flour and place on greased baking sheets or broiler pan. Brush one side with oil and season with salt and pepper. Broil until brown. Turn and repeat.

Saute onion and green pepper in butter about 5 minutes. Add garlic, parsley, salt, pepper and tomato sauce and simmer 5 minutes. Spoon 1/2 sauce into shallow buttered casserole. Lay solid layer of eggplant on sauce. Top with cheese slices. Add rest of sauce. Top with rest of eggplant slices.

Combine eggs and Parmesan cheese. Pour over eggplant. Bake at 325 degrees 35 to 40 minutes. Doesn't hurt to bake longer. 6 servings.

You can assemble all ingredients except eggs and Parmesan and freeze. Add eggs and Parmesan just before baking.