Fast Eddie's Hustlin' Eggplant

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 1/2 cup flour
• 1/2 cup grated romano cheese
• 1/2 cup seasoned bread crumbs
• 1 pinch red pepper flakes (or more)
• 3 large eggs, beaten (or egg substitute, beaten)
• 1 (1 1/2 lb) eggplants
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 large red bell pepper, sliced into strips (or mixture of peppers equal to 2)
• 1/2 yellow bell pepper, sliced into strips (or mixture of peppers equal to 2)
• 1/2 green pepper, sliced into strips (or mixture of peppers equal to 2)
• 2 cups sliced mushrooms
• 2 cups newman's own sockarooni pasta sauce or 2 cups bombolina pasta sauce

Recipe

• 1 preheat oven to 350°f.
• 2 coat bottom of a 17x11x1-inch baking pan with 1 tablespoons olive oil, and set aside.
• 3 mix flour, grated cheese, bread crumbs, parsley flakes, and red pepper flakes in bowl; set aside.
• 4 beat eggs in a bowl; set aside.
• 5 partially peel eggplant lengthwise (strips), and slice into ¼ inch slices.
• 6 dip each slice of eggplant in egg and coat with dry mixture.
• 7 place eggplant in baking pan.
• 8 overlap eggplant slightly, if necessary.
• 9 bake for 15 minutes.
• 10 while eggplant is baking, saute garlic in 3 tablespoons olive oil.
• 11 when garlic is golden in color, add onion, peppers and mushrooms.
• 12 cook until peppers are soft.(about 5-7 minutes.).
• 13 remove eggplant from oven and turn each slice over.
• 14 drizzle remaining oil over eggplant.
• 15 spread newman's own sockarooni pasta sauce or bombolina pasta sauce over each slice of eggplant.
• 16 sprinkle onion, pepper and mushroom mixture over eggplant.
• 17 bake for 30 minutes.
• 18 serve with additional grated romano cheese.