1 Eggplant
2
bell peppers
1
onion
2
tomatoes
1
well beaten egg
Parmesan
Cheese
Swiss
Cheese
Progresso
Bread Crumbs
Olive
Oil
Slice eggplant and dip in egg and bread crumbs.
Fry in olive oil and drain on paper towels.
Slice tomatoes, onions and bell peppers.
Arrange in layers in buttered casserole.
Sprinkle generously with Parmesan cheese and top with layer of Swiss cheese.
Bake at 350 until cheese melts through and bubble. About 30 minutes
From Alice Ann (Poirrier) Broussard