4 red bell peppers, about 2 lbs
1 egg, beaten
flour for dredging
oil for frying- sunflower or canola
Roast the peppers on the grill or over the flame of a stove. Turn frequently until their skins are black. Place in a paper bag to steam and to loosen the skin. Peel the peppers, use a wet paper towel to remove the charred skin; desteam, deseed. Cut lengthwise, dredge in flour, then in egg. Fry on both sides to light brown. Serve with homemade tomato sauce.