Roast peppers in very hot oven (450 degrees) for 10 minutes or until peppers peel easily. Peel and remove seeds; cut into thin slices. Place in a dish, add 2 tablespoons olive oil, salt and pepper; let stand 1/2 hour. Drain off oil, roll in flour, dip into egg and fry in very hot olive oil until golden brown. Sprinkle bread crumbs on top of peppers, place under broiler for 1 minute.