Eggplant Casserole

Fresh from the farm:
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Eggplant Casserole
eggplants (I used the skinny little Japanese ones)
flour, seasoned with salt and pepper
olive oil
some onion, sliced
some bell pepper, sliced
more olive oil
salt/pepper to taste
minced garlic (recipe says optional, but I say garlic a must)
bread crumbs
Parmesan cheese
butter

Slice the eggplant about 1/2" thick. Dip slices into flour and saute in some olive oil until almost tender. Arrange half of the eggplant in a greased casserole dish. Then add half of the onion and half of the pepper on top. Season with salt and pepper and garlic and then drizzle with olive oil. Repeat the layers. Mix the bread crumbs and the Parmesan cheese together and sprinkle this over the top. Dot with butter. Bake at 350 till done. Original recipe says 4 minutes, but I'm thinking more like 40...
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Voila'! Another potluck hit!