Ramadan Recipe Call – Response #3 – Cheesy Eggplant Bake

Ingredients

• 1 medium eggplant, peeled (I processed a whole bunch so it looked like it would fit my pan.)
• 2 teaspoons salt
• 3/4 cup GF bread crumbs
• 3 teaspoons garlic salt
• 1/2 teaspoon pepper
• 3 eggs
• 1.5 tablespoons olive oil
• 1 large green pepper, julienned
• 1 large red pepper, julienned
• 1 medium onion, julienned
• 2 (14.5 ounce) cans stewed tomatoes
• 1  (6 ounce) package shredded mixed cheddar cheese

Directions

1. 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.
2. 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. Layer Eggplant in pan.
3. In a large skillet, saute the green & red peppers and onion oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Pour tomatoes over the eggplant and pepper/onion mixture and sprinkle cheese over the top.
4. Bake, covered, at 350 degrees F for 25 minutes. Uncover; Bake 25-30 minutes longer or until cheese is lightly browned.