Eggplant Parmesan

Description
Real vegetables and cheese go well and cook, as they are simply made with herbs and breadcrumbs and baked to a smooth aroma. Onion paste or shallots may replace the onions; chili powder and black pepper occasionally work in this recipe, too.

Ingredients

 * 1 medium eggplant
 * 2 green peppers, 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 Swiss or parmesan cheese
 * 4 tomatoes, chopped

Directions

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