Amount
Ingredient
Preparation



1
large
eggplant

peeled and cut into bite-size pieces



2
tablespoons
oil





3
cloves
garlic

minced



1
cup
bread crumbs

italian



1
x
basil





1/2
cup
cheese

grated



1/2
pound
mozzarella cheese

sliced



1
x
pepper

to taste



1
x
parsley





1
x
marinara sauce





4
each
red bell pepper

cut in half lengthwise, seeded and parboiled

 Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 3 minutes ought to do it.  Stir in the bread crumbs until are moistened.  Sprinkle with basil and add the grated cheese, pepper and parsley.  Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture.  

Place in baking pan with 1/2 cup water and bake at 35 degrees for 1 hour.  Sprinkle top with fresh Romano and parmesan cheeses; top with  Marinara Sauce