Easy Eggplant Casserole

• 1 eggplant
• 1 c. Lamagna Ricotta cheese
• 3 slices bread
• 1/2 green onion, chopped
• 1 whole pimento, chopped
• 1/2 tsp. dry basil
• 1/2 tsp. salt
• 1 egg
• 4 oz. Lamagna shredded Mozzarella cheese
• butter
• paprika

1. Peel eggplant; cut into small cubes.
2. Simmer eggplant cubes in saucepan with 1/2 cup water for 15 minutes.
3. Remove from heat, crumble 2 slices of bread over eggplant.
4. Stir in Ricotta cheese, onion, green pepper, pimento, seasoning and unbeaten egg.
5. Pour into buttered casserole dish.
6. Cover with shredded Lamagna Mozzarella cheese.
7. Crumble remaining slice of bread over top; dot with butter.
8. Sprinkle with paprika.
9. Bake in a 350u0b0 oven for 45 minutes.

eggplant, lamagna ricotta cheese, bread, green onion, pimento, basil, salt, egg, lamagna shredded mozzarella cheese, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474029 (may not work)