Peppered Eggplant (Aubergine) Parmigiana

• 1 large eggplant, sliced into 1/4 inch thick pieces
• 1 12 tablespoons olive oil
• 12 teaspoon black pepper
• 14 teaspoon garlic salt
• 1 cup Italian breadcrumbs
• 1 34 cups marinara sauce
• 12 teaspoon crushed red pepper flakes, to taste
• 1 (13 ounce) jar roasted red peppers, drained
• 2 cups shredded reduced-fat mozzarella cheese
• 14 cup grated parmesan cheese

1. Preheat the broiler.
2. Brush the eggplant slices with the olive oil.
3. Sprinkle with the pepper and garlic salt.
4. Coat each slice with the bread crumbs.
5. Broil about 4" to 5" from the heat, 5 minutes on each side.
6. Remove from the oven, set aside and set the oven temperature to 325 degrees.
7. Spread 1/4 cup of the sauce on the bottom of a 13x9" baking dish.
8. Top with the eggplant slices, then the remaining sauce, red-pepper flakes and red peppers.
9. Sprinkle with the cheeses.
10. Bake for 40 minutes, or until cooked through and the cheese is browned.

eggplant, olive oil, black pepper, garlic, italian breadcrumbs, marinara sauce, red pepper, red peppers, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/peppered-eggplant-aubergine-parmigiana-67609 (may not work)