Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
1 medium onion, chopped
1 bell pepper, chopped
1 c. bread crumbs or stuffing mix
1 to 2 c. sharp cheese, grated
2 c. soft tomatoes or 1 can

Preparation

Peel and slice eggplant approximately 1/2 to 3/4 inch thick. Salt and pepper and let stand a few minutes.
Brown in Wesson oil and drain.
In casserole dish, place 1 layer of eggplant, then onion, then pepper, cheese and tomatoes.
Repeat if using a deep dish.
Top with bread crumbs.
Bake at 350\u00b0 for 1 hour.