3 eggs, beaten
1 tablespoon margarine
1/2 bell pepper, chopped
1 1/2 cups low-fat Italian-style dressing
5 cloves garlic, thinly sliced
1 (6 ounce) can tomato paste with liquid
5 1/2 ounces shredded mozzarella cheese
Preheat oven to 350 degrees. In a medium saucepan, whisk together egg, margarine, pepper and mustard until well blended. Stir in garlic and tomato paste.
Transfer tomato mixture to a 9x13 inch casserole dish. Drizzle eggplant on top of casserole. Top with mozzarella cheese.
Bake uncovered 7 to 8 hours in the preheated oven, stirring occasionally. Let sit 15 minutes with vertical side up. Caution: Hot tomato sauce might be bothersome.
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