50 min | 20 min prep

SERVES 4 -6

• 3 eggplant
• salt & pepper, to taste
• 2 cups breadcrumbs (more if needed)
• 2 eggs
• 2 onions, chopped
• 2 green peppers, chopped
• 1 1/2 cups tomato puree
• 1 tablespoon fresh Oregano, finely chopped (choose from list below)
• 1 tablespoon fresh Basil, finely chopped (choose from list below)
• 1 tablespoon fresh Thyme, finely chopped (choose from list below)
• 8 ounces grated cheese

1. Slice eggplant.
2. Lightly salt and pepper each slice.
3. Dip each slice in bread crumbs, coating both sides.
4. Dip each slice in whisked egg and then again in bread crumbs, coating both sides.
5. Fry in 1/8 inch of oil until tender, turning once.
6. Layer in 2 quart baking dish.
7. Saute onions and peppers; add to eggplant.
8. Combine tomato and spices in skillet or sauce pan, heating through.
9. Pour sauce over vegetables.
10. Top with grated cheese.
11. Bake in 350F oven 20-30 minutes, until heated through and cheese is melted.

Choose your combination of Oregano, Thyme and Basil, to suit your taste!  Each plant adds a slightly different flavour - have fun, experiment!!

Spicy Oregano:- Oregano - Cuban, Oregano - Greek, Oregano - Hot & Spicy, Oregano - Italian.

Mild Oregano:- Oregano - Compact, Oregano - Golden, Oregano - Thumbles Gold, Oregano - Variegated.

Thyme:- Thyme - Compact English, Thyme - English, Thyme - Provence, Thyme - Tabor.

Basil:- Basil - Genovese, Basil - Large Leaf Italian and Basil - Lettuce, add the flavour of summer!