Eggplant Parmesan Casserole - cooking recipe

Ingredients

1 large eggplant
1/2 c. milk
1 egg, beaten
1/2 c. flour
1 onion, chopped
1 bell pepper, chopped
salt and pepper to taste
2 cans tomato sauce
8 oz. mozzarella cheese
1/2 c. grated parmesan cheese
1 tsp. Italian seasoning
vegetable oil

Preparation

Peel and slice eggplant.
Dip slices in egg and milk; dredge with flour, salt and pepper.
In large skillet heat oil and brown eggplant on both sides.
Drain on paper.
Remove remaining oil in skillet.
Saute onion, bell pepper and Italian seasoning.
In a greased 8 X 11 inch casserole place alternating layers of eggplant, cheese, onion and bell pepper mixture.
Top with parmesan cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly. Serves 4 to 6.