DIRECTIONS
Slice eggplant 3/4 inch thick.
Saute in butter or oil until soft on both sides.
Place eggplant slices in a greased baking pan.
Saute onion and green pepper in butter with a dash of garlic powder until soft; set aside.
Place fillets on eggplant slices.
Put thin slices of lemon on fillets.
Sprinkle with seasoned breadcrumbs.
Place sauteed onion
and green pepper over breadcrumbed fillets.
Dot with butter.
Bake at 375 degrees until fish is opaque.
Remove from oven and top with the chopped tomatoes and parsley.
Serves 4.