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Egg Plant

666Vegetable
Other: Main
  Yield/Servings: 6 servings  
Ingredients:
1 large eggplant
1 green pepper
1 small onion, chopped
2 tbs. salad oil
3 medium tomatoes, peeled and chopped
1 1/2 tsp. salt
 
 
Instructions:
Peel eggplant and cut into 1 inch cubes. Saute green pepper and onion in salad oil until tender. Add eggplant, tomatoes and salt. Cover and cook over medium hat 5 to 10 minutes, stirring occasionally, until eggplant is just tender.

Add milk, egg, salt, pepper, and grated cheese in bowl. Skin and slice eggplant 3/8'. Dip eggplant in mixture then coat with flour. Briefly fry on very little oil on both sides. Saute onion in oil. Add 1 can tomatoes (pope style) salt and pepper to season. put all together and cook for 1 hour over low heat.
 
Submitted by: Creative Cooking USA

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