Harvest-Time Vegetable Casserole

• 2 small eggplants, peeled and diced (do not seed)
• 1/2 c. chopped tomatoes, slightly drained
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/2 c. grated carrots
• 1/3 c. Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. cracked pepper
• 3 slices Roman Meal bread, toasted and made into fine crumbs
• 1 egg
• 1 1/4 to 1 1/2 c. grated sharp Cheddar cheese

1. Place eggplants in a large saucepan; cover with water and boil for 5 minutes.
2. Drain and combine with all remaining ingredients, except for 1/2 cup Cheddar cheese.
3. Spoon into a lightly greased 1 1/2-quart flat casserole.
4. Bake in a preheated 350u0b0 oven for 25 minutes; top with 1/4 to 1/2 cup Cheddar cheese and bake until cheese melts.
5. Serves 6 to 8.

eggplants, tomatoes, green pepper, celery, onion, carrots, parmesan cheese, salt, cracked pepper, roman, egg, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552917 (may not work)