Eggplant Patrice

• 1 small eggplant
• 4 medium tomatoes, sliced
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 1/2 lb. sharp Cheddar cheese, sliced 1/8 inch thick
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic salt
• 1/2 tsp. monosodium glutamate

1. Slice unpeeled eggplant 1/4 inch thick.
2. Place a layer of eggplant slices in a greased 1-quart casserole and add a layer of sliced tomatoes.
3. Cover with mixture of chopped green peppers and onions.
4. Sprinkle lightly with seasonings.
5. Add a layer of cheese. Repeat until dish is filled.
6. End with cheese (shrinks).
7. Cover and bake at 400u0b0 for 30 minutes.
8. Remove the cover and reduce to 350u0b0 for an extra 45 minutes.
9. Serves 8.
10. Enjoy!

eggplant, tomatoes, green peppers, onions, cheddar cheese, sugar, salt, pepper, garlic salt, monosodium glutamate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753719 (may not work)