Individual Italian Eggplant - cooking recipe

Ingredients

1/4 c. olive oil
1/2 c. chopped onion
1 clove garlic, minced
3 cans whole peeled tomatoes, 14 1/2 to 16 oz. each
3 cans tomato sauce, 8 oz. each
1/4 c. chopped green bell pepper
1 1/2 tsp. dried rosemary leaves
1 1/2 tsp. dried oregano leaves
1/2 tsp. salt
dash of pepper
1 c. onion cut into 3/4 inch pieces
1 c. green bell pepper, cut into 3/4 inch pieces
2 medium eggplant
1 c. milk
2 extra large eggs
2 c. fine, dry bread crumbs
2 Tbsp. dried parsley flakes
3 Tbsp. grated parmesan cheese
1 tsp. dry Italian dressing mix
1/2 c. all-purpose flour
8 slices mozzarella cheese, 1 oz. each

Preparation

For sauce, heat oil in large saucepan or Dutch oven over medium-low heat.
Add chopped onion and garlic and cook, stirring frequently, 3 minutes.
Add tomatoes and their juice, breaking up tomatoes with large spoon.
Add tomato sauce, chopped green pepper, rosemary, oregano, salt and pepper.
Bring to a boil. Reduce heat and simmer uncovered 1 hour.
Add onion and green pepper pieces and continue simmering 10 minutes or until vegetables are tender.
While sauce simmers, peel eggplant, remove ends, and slice lengthwise into 1/2 inch thick slices.
Heat oven to 350 degrees.
Lightly grease baking pan large enough to hold eggplant in a single layer.
In shallow bowl, whisk together milk and eggs until well blended.
In separate shallow bowl, mix bread crumbs, parsley flakes, parmesan cheese, and dressing mix. Coat eggplant with flour, shaking off excess.
Dip into milk mixture, then into bread mixture, coating evenly.
Place in baking pan. Bake 12 to 14 minutes or until very tender.
Spoon enough sauce onto eggplant to cover.
Top with cheese slices.
Continue baking 1 minute or until cheese melts.
Spoon remaining sauce onto serving plate and top with eggplant.
Makes 8 servings.