Eggplant Casserole

1. 1

   Peel and cube eggplant.

2. 2

   Cook in salted water.

3. 3

   Drain cooked eggplant and add 1/2 green pepper that has been sauteed in butter. Add eggs, soup and 1/2 cup cracker crumbs.

4. 4

   Place 1/2 of mixture in casserole, then a layer of sliced fresh tomatoes and a layer of sliced American cheese.

5. 5

   Add remaining eggplant mixture and top with cracker crumbs.

6. 6

   Dot with butter.

7. 7

   Bake in moderate oven until hot and bubbly, about 35 minutes.

No nutritional information available.

No additional tips available.