Eggplant Italian Style

• 1 large eggplant
• 1/2 stick margarine
• 1/2 c. green pepper, diced
• 1 large onion, chopped
• 1/4 c. red pepper, chopped
• 3 Tbsp. salad olives with pimento, chopped
• 1 rib celery, chopped
• 4 oz. can sliced mushrooms
• 1 tsp. parsley, chopped
• 1 c. Parmesan cheese
• 1 tsp. garlic, crushed
• 1 tsp. Italian herbs
• 1 1/4 c. Italian bread crumbs
• 1/2 c. water

1. Peel eggplant and cut into 1/2-inch slices.
2. Rinse well with cold water and squeeze juices from eggplant.
3. Rinse again in cold water.
4. Place cut up eggplant into boiling water to level just covering.
5. Allow to cook at slow boil until eggplant becomes translucent.
6. Set aside.
7. Melt margarine in large saucepan, saute onion, peppers and celery.
8. Add parsley and garlic.
9. Add cooked eggplant, mushrooms, olives and herbs.
10. Add water as necessary to keep mixture simmering.
11. Add Parmesan cheese and 1 cup bread crumbs.
12. Place into deep baking dish.
13. Cover with remaining bread crumbs.
14. Bake in oven at 375u0b0
15. for 30 to 40 minutes.

eggplant, margarine, green pepper, onion, red pepper, salad olives, celery, mushrooms, parsley, parmesan cheese, garlic, italian herbs, italian bread crumbs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285329 (may not work)