1 large Eggplant, peeled and cut into bite-size pieces 2 tablespoons of Oil 3 Garlic cloves, minced 1 cup of Italian bread crumbs Basil 1/2 cup of Cheese, grated 1/2 pound of Mozzarella cheese, sliced Pepper to taste Parsley 4 Red peppers, cut in half lengthwise, seeded and parboiled
Sauté pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture. Place in baking pan with 1/2 cup water and bake at 350ºF. for 1 hour. Sprinkle top with fresh Romano and Parmesan cheeses; top with Mamas Marinara Sauce. Randy Rigg
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