Eggplant Casserole

• 1 large or 2 small eggplant, unpeeled
• 1/2 tsp. salt
• 1 pkg. Pepperidge Farm plain stuffing (2 c.)
• black pepper
• 1 can drained, peeled tomatoes (small can)
• 1/2 c. chopped onions
• 1 green pepper, chopped
• 2 eggs, well beaten
• sharp Cheddar cheese, grated
• milk
• butter

1. Chop eggplant into 1-inch disks and then quarter.
2. Boil until soft, approximately 20 minutes.
3. Drain.
4. Mash eggplant with tomatoes.
5. Add onions and green pepper.
6. Add stuffing and egg. Add seasonings.
7. Grease 2-quart casserole dish with butter. Pour mixture into casserole.
8. Press in.
9. Add milk to cover.
10. Top with grated cheese (can be mixed into eggplant mixture, also).
11. Cook at 350u0b0 until bubbly, approximately 1 hour.

eggplant, salt, stuffing, black pepper, tomatoes, onions, green pepper, eggs, cheddar cheese, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850390 (may not work)