1 large eggplant

seasoned flour

peanut oil

salt, pepper, thyme to taste

1/2 cup chopped parsley

1 onion, finely chopped

2 green peppers, finely chopped

6 large tomatoes

16 ounces sliced mozzarella cheese

1 cup heavy cream

1/2 cup half and half

3 eggs

2 egg yolks

nutmeg

 

Peel and slice eggplant.  Dredge in seasoned flour.  Fry in hot, deep oil until nicely browned and soft.  Place half the eggplant slices in a large oblong baking dish.  Season with salt, pepper, thyme and 2 tablespoons chopped parsley.  Peel, seed, and slice tomatoes.  Cover eggplant slices with half the tomatoes.  Sprinkle tomatoes with salt, pepper, more parsley, half the onion and half the peppers.  Cover with half the cheese slices.  Repeat layers ending with cheese.   Beat remaining ingredients together.  Pour over layered ingredients.  Bake in 425 degree oven 30-40 minutes or until the custard is completely set and cheese is deeply browned.  Remove from oven.  Let rest 5 minutes before serving.  Makes 6 main dish servings.