Scalloped Eggplant Beef Casserole

• 2 medium eggplants, peeled and diced
• 2 medium onions, chopped
• 2/3 c. chopped green pepper
• 1 lb. ground beef
• 1 1/2 tsp. salt
• 2 tsp. sugar
• 1/2 tsp. pepper
• 4 c. soft bread crumbs
• 1 1/2 c. shredded Cheddar cheese
• 2 (10 3/4 oz.) cans tomato puree

1. Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside.
2. Saute onions, green pepper and ground beef in a large skillet over medium flame until meat is browned, stirring constantly.
3. Add eggplant and remaining ingredients, combining thoroughly.
4. Spoon into a lightly greased, shallow 2-quart baking dish.
5. Cover and bake in a 350u0b0 gas oven for 30 minutes.
6. Remove cover and bake 10 minutes longer or until brown.
7. Yield:
8. 8 servings.

eggplants, onions, green pepper, ground beef, salt, sugar, pepper, bread crumbs, cheddar cheese, tomato puree

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457450 (may not work)