Mexican Eggplant Cassarole

• 1 1 1/2 - 2 pound purple eggplant
• 3 cups of prepared salsa
• 1/2 pound monteray jack cheese shredded
• 1/2 pound chedder cheese shredded
• 1 large vidalia onion thinly sliced
• 1 medium pablemo pepper roasted, peeled and chopped
• 1 medium green bell pepper chopped
• 1 medium red bell pepper chopped
• flour
• bread crumbs
• egg
• oil for frying
• 1 t. cilantro
• ceyanne pepper to taste
• garlic powder to taste
• onion powder to taste
• 1 egg

1. Pre-heat oven to 325 degrees. Peel and slice the eggplant into 1/2 inch slices. Dredge in seasoned w/spices flour, egg and bread crumbs. Fry in frying pan untill golden brown turning to each side. Oil bottom of 9 x 13 pan the deeper the pan the better. Make layers of eggplant, vegtables, salsa and cheese untill the pan is full. Bake for 40-45 minutes at 325 degrees.

purple, salsa, jack cheese, chedder cheese, vidalia onion, pablemo pepper, green bell pepper, red bell pepper, flour, bread crumbs, egg, oil, cilantro, ceyanne pepper, garlic, onion, egg

Taken from www.epicurious.com/recipes/member/views/mexican-eggplant-cassarole-1202628 (may not work)