-
1
For sauce, heat oil in large saucepan or Dutch oven over medium-low heat.
-
2
Add chopped onion and garlic and cook, stirring frequently, 3 minutes.
-
3
Add tomatoes and their juice, breaking up tomatoes with large spoon.
-
4
Add tomato sauce, chopped green pepper, rosemary, oregano, salt and pepper.
-
5
Bring to a boil. Reduce heat and simmer uncovered 1 hour.
-
6
Add onion and green pepper pieces and continue simmering 10 minutes or until vegetables are tender.
-
7
While sauce simmers, peel eggplant, remove ends, and slice lengthwise into 1/2 inch thick slices.
-
8
Heat oven to 350 degrees.
-
9
Lightly grease baking pan large enough to hold eggplant in a single layer.
-
10
In shallow bowl, whisk together milk and eggs until well blended.
-
11
In separate shallow bowl, mix bread crumbs, parsley flakes, parmesan cheese, and dressing mix. Coat eggplant with flour, shaking off excess.
-
12
Dip into milk mixture, then into bread mixture, coating evenly.
-
13
Place in baking pan. Bake 12 to 14 minutes or until very tender.
-
14
Spoon enough sauce onto eggplant to cover.
-
15
Top with cheese slices.
-
16
Continue baking 1 minute or until cheese melts.
-
17
Spoon remaining sauce onto serving plate and top with eggplant.
