| Prep time: | 25 Min |
| Cook time: | 50 Min |
| Ready in: | 1 Hr 15 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 1 medium eggplant, peeled
* 2 teaspoons salt
* 3/4 cup dry bread crumbs
* 3 teaspoons garlic salt
* 1/2 teaspoon pepper
* 3 eggs
* 3 tablespoons olive oil, divided
* 1 large green pepper, chopped
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) package sliced mozzarella cheese
DIRECTIONS
* Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
* In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
* In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
* Bake, uncovered, at 350 degrees F for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.
