Eggplant Parmesan

Description
Real vegetables and cheese go well and cook, as they are simply made with herbs and breadcrumbs, baked to a smooth aroma, and served with other vegetable-based dishes.

Ingredients

 * 1 medium eggplant
 * 2 green peppers (Jalapeño or green bell), chopped
 * 1 cup breadcrumbs
 * 2 onions, chopped
 * ½ cup Parmesan cheese
 * ¼ tsp. thyme
 * 2 tbsp. chopped parsley
 * 2 tbsp. oil
 * 1 tsp. salt
 * 1 tsp. oregano
 * ⅛ tsp. pepper
 * 3 tbsp. tomato paste
 * 1 clove garlic, minced
 * 3 teaspoons cloves, ground
 * 4 cups grated cheese (Swiss and Parmesan only)
 * 4 tomatoes, chopped

Directions

 * 1) Preheat an oven to 375° F.
 * 2) Cut the eggplant into ½" slices.
 * 3) Cover eggplant completely with hot water and let stand 5 minutes. Dry slices. Fry in ⅓ cup oil until lightly browned.
 * 4) Sprinkle with salt and pepper. Put in bottom of 9"x13" baking pan.
 * 5) Combine next seven ingredients in a blender and blend well.
 * 6) Sprinkle mixture over the eggplant.
 * 7) In a saucepan, combine tomatoes, green peppers, onions, oil, garlic, ground cloves, and tomato paste and let simmer uncovered about 20 minutes.
 * 8) Spread on top of crumb mixture and eggplant. Top with Swiss cheese and the rest of the Parmesan cheese.
 * 9) Bake 10–15 minutes. Serve hot and plain.