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1
Preheat oven to 450 Degrees.
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2
In 1-Qt saucepan over low heat, add olive oil or salad oil.
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3
Cook garlic until browned, discard garlic.
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4
Cut each pepper lenghtwise in half, Remove seeds and stems.
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5
Brush pepper halves on all sides with oil mixture.
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6
Arrange pepper halves in a large open roasting pan.
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7
Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally.
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8
Allow peppers to cool slightly.
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9
Remove skin from peppers, discard skin.
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10
Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices.
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11
In pie plate, mix egg and milk.
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12
Place bread crumbs on waxed paper.
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13
Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil.
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14
Dip eggplant slices in egg mixture, then coat with bread crumbs.
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15
Place eggplant slices in pan, arranging them so they fit in one layer.
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16
Pre-heat broiler.
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17
About 7-9 inches from sourceof heat at with oven control set at 450 degrees.
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18
Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once.
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19
Turn oven control to 350 degrees.
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20
Slice mozzarella cheese.
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21
Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish.
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22
Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts.
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23
Sprinkle with sun-dried tomato slices.
