Baked Eggplant with Peppers, Tomato and Mozzarella
Serves 2

2 Eggplants
7Cloves garlic, peeled and sliced
1/3 Cup Vegetable Oil
1 Red Bell Pepper
2 TBSP Olive Oil
2/3 C Italian Plumb tomatoes (canned)
1/2 lb mozzarella, thinly sliced
10 Basil leaves
1/2 C Freshly grated Parmigiano-Reggiano Cheese
1/4 C Bread Crumbs
1/3 C Butter

1.Wash eggplant, cut off ends. Cut in half. Score the flesh with deep hashmarks down to the skin.

2.Slip 1/2 garlic slices into slits in eggplant. Sprinkle with slat and pepper.

3.Place vegetable oil in a sauté pan large enough to accommodate eggplant. Flesh side down. Cook at medium heat until skin begin to wrinkle and is soft enough so the flesh is a creamy texture.

4.Place eggplant flesh side up in a baking dish. Turn oven to 400 degrees F.

5.Open pepper and remove seeds. Cut into strips.

6.Put olive oil in sauce pan and cook pepper strips until tender. Add remaining half of garlic slices until opaque. Add tomatoes and cover until liquid is cooked away, until you have a sauce that is thick.

7.Cover eggplant with mozzarella cheese slices. Cover with basil leaves.

8.Sprinkle Parmesan and bread crumbs over eggplant. Dot with butter. Bake for 20 minutes. Let rest for 15 minutes

*Note: Eggplant and sauce can be made ahead of time.