Eggplant Parmesan

Ingredients

 * 1 medium Eggplant
 * 2 green peppers, chopped
 * 1c. bread crumbs
 * 2 onions, chopped
 * 1/2 c. Parmesan cheese
 * 1/4 tsp. thyme
 * 2 Tbs. chopped parsley
 * 2 Tbs. oil
 * 1 tsp. salt
 * 1 tsp. oregano
 * 1/8 tsp. pepper
 * 3 Tbs. tomato paste
 * 1 clove garlic, minced
 * 1 to 2 c. grated Swiss cheese
 * 4 tomatoes, chopped
 * 1/4 c. additional Parmesan

Directions

 * 1) Preheat oven to 375 degrees.
 * 2) Cut Eggplant into 1/2" slices.
 * 3) Cover Eggplant completely with hot water and let stand 5 minutes. Dry slices.
 * 4) Fry in 1/3 c. oil until lightly browned.
 * 5) Sprinkle with salt and pepper. Put in bottom of 9"x13" baking pan.
 * 6) Combine next seven ingredients in a blender and blend well.
 * 7) Sprinkle mixture over the Eggplant.
 * 8) In a saucepan, combine tomatoes, green peppers, onions, oil, garlic, and tomato paste and let simmer uncovered about 20 minutes.
 * 9) Spread on top of crumb mixture and Eggplant.
 * 10) Top with Swiss cheese and the rest of the Parmesan cheese.
 * 11) Bake 10–15 minutes. Can be made ahead, refrigerated, and baked when ready to use.