Eggplant-Cheese Casserole

• 1/4 c. salad oil
• 1 medium onion, chopped
• 3/4 lb. sliced mushrooms
• 1/2 c. chopped green pepper
• 1 large eggplant, cut into 1-inch cubes
• 1 (1 lb.) can pear-shaped tomatoes
• 1 tsp. salt
• 1 Tbsp. chopped parsley
• 1 c. grated Parmesan cheese
• 1 c. shredded Mozzarella cheese
• 2 eggs, beaten

1. In a large frying pan, heat oil, add onions, mushrooms and green pepper.
2. Saute over medium heat until vegetables are limp, about 5 minutes.
3. Stir in eggplant, tomatoes, salt and parsley. Cover and simmer slowly, about 25 minutes, stirring often. Uncover and increase heat briefly, if needed to reduce liquid. Meanwhile, combine both cheeses and eggs.
4. Spoon half the eggplant mixture into a 2 1/2-quart casserole.
5. Top with half the cheese mixture.
6. Repeat layers, ending with cheese mixture. Bake, uncovered, in 275u0b0 oven for about 25 minutes or until bubbly. Serves 6 to 8.

salad oil, onion, mushrooms, green pepper, eggplant, pearshaped, salt, parsley, parmesan cheese, mozzarella cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354305 (may not work)