Italian Eggplant - cooking recipe

Ingredients

2 c. cooked noodles
2 c. cut-up tomatoes (fresh or drained canned)
1 c. green peppers, sliced
flour
salt and pepper
Velveeta cheese, grated
1/2 c. beef bouillon or broth
eggplant

Preparation

Place
in
separate layers in 2 quart casserole noodles and tomatoes.
Add
pepper
slices.
Sprinkle each layer with flour, salt
and pepper and grated cheese.
Cover with cut-up eggplant slices.
Pour
over
top
beef
broth
or
bouillon. Sprinkle with more grated cheese, flour, salt and pepper.
Dot with butter.
Top with
cracker
crumbs.
Bake 1 hour in 350\u00b0 oven.\tServes 6. Delicious one dish meal.