|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Tomato paste||4 1⁄2 Tablespoon|
|Basil leaves||3⁄4 Teaspoon|
|Salt||2 1⁄2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Flour||1 Cup (16 tbs) (For Dredging)|
|Fat||1 Cup (16 tbs) (For Frying)|
|Mozzarella cheese slices/Anchovies, sliced stuffed olives / chopped basil leaves||4|
Heat the oil in a one quart saucepan.
Add the garlic, onion and green pepper.
Cook, stirring, three minutes or until the onions and green pepper are limp.
Add the tomato paste and water.
Cover and cook, stirring frequently, over low heat until very thick, about ten minutes.
Add the oregano, basil, sugar and three quarters teaspoon of the salt two minutes before the end of the cooking time.
Remove from the heat and set aside while preparing the eggplant.
Wash, peel and cut the eggplant into crosswise slices one half inch thick.
Beat the egg with the milk and set aside.
Mix the bread crumbs with the grated cheese, the remaining two teaspoons of salt and the pepper.
Dip the eggplant slices in the flour, then in the beaten egg, then in the seasoned bread crumbs.
Saute the eggplant slices in hot fat until golden, turning to brown both sides.
Remove from the skillet and drain on paper toweling.
Place the eggplant slices on cooky sheets and spread them with the cooked tomato mixture.
Top with sliced mozzarella cheese, anchovies, sliced stuffed olives or chopped basil leaves.
Place under a broiler until the cheese has melted and is lightly browned.