1 medium eggplant, peeled ¾ c. dry breadcrumbs
½ tsp. pepper 3 Tbsp. olive oil, divided
1 med. onion, chopped 3 ½ c. fresh tomatoes, chopped up
1 (6 oz.) package sliced mozzarella cheese 2 tsp. salt
3 tsp. garlic salt 3 eggs
1 large green pepper, chopped ½ pound fresh mushrooms, sliced
Cut eggplant into ¼ -inch thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 min. Rinse under cold water and pat dry with paper towels. In a shallow bowl, combine the breadcrumbs, 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 Tbsp. oil for 2 min. on each side or until lightly browned. Transfer to an ungreased 13-in. By 9 in. by 2in. baking dish. In the same skillet, saute the green pepper, onion, and mushrooms in remaining oil for 5 min. or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. Bake, uncovered, at 350 degrees F for 25 min. Uncover; place cheese slices over the top. Bake 25-30 min. longer or until cheese is lightly browned.