Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

This was not a typical eggplant Parmesan, there was no tomato sauce, I covered them with onions, mushrooms, red, yellow, and orange peppers.

Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

-1-2 eggplants (I used the round eggplant that is short and a light purple skin) sliced thinly
-flour
-2 eggs
-1 cup breadcrumbs
-2 tablespoons Parmesan cheese finely shredded
-salt and pepper
-olive oil

In a bowl scramble 2 eggs.  On one plate place about 1/2 cup of flour, on a second plate place bread crumbs, parmesan cheese and salt and pepper, mix together so that the flavour is evenly distributed.  Have a frying pan on medium heat coat the bottom with a thin layer of olive oil.  Take each individual eggplant and dip in flour to coat both sides.  Then dip in the egg and coat in the bread crumb mixture.  Place in frying pan browning each side.

Mozzarella onion mushroom and pepper sauce

-1 onion chopped
-1 cup mushrooms chopped
-1-2 garlic cloves chopped finely
-1 red pepper
-1 yellow pepper
-1 orange pepper
-olive oil
-1 cup red wine
1/2 cup grated mozzarella cheese
-Paremsan cheese
-1 teaspoon chili powder (more if you want a little more flavour)

In a frying pan on medium heat add a few tablespoons of oil and heat, add onions and mushrooms and Sautée until onions soft and clear.  Add peppers and garlic.  Once peppers start to soften add chili powder, trying to evenly coat mixture.  Allow to cook for a few more minutes.  Add the wine and salt pepper, continue to stir occasionally.  Then add cheeses and mix well.  Top the eggplant these veggies.