Ingredients
2 large eggplant (peeled and sliced)
5 large tomatoes (sliced)
2 peppers (bell or sweet)
basil
oregano
salt
pepper
fresh mozarella
fresh parmesian
1/2 cup breadcrumbs
Preparation
peel and slice eggplant and immediately immerse in water, slice tomatoes and peppers; saute all vegetables in olive oil (you may use Pam for lowfat) and season with salt and pepper; drain vegetables; spray a 9x9 glass dish and layer eggplant, basil, tomatoes, oregano, mozarella and repeat until done; top with parmesian and breadcrumbs; bake for 30 min at 350 degrees; serve hot
