Eggplant Casserole - cooking recipe

Ingredients

2 eggplants
1/2 lb. ground beef
1 large onion, sliced
Season-All seasoned salt to taste
1 c. Pepperidge Farm dressing mix bread crumbs
1 c. Mozzarella cheese
1/2 c. Cheddar cheese
2 c. cooked tomatoes, chopped fine
1 green pepper, chopped

Preparation

Slice eggplant 1/4 inch thick, peel.
Soak in salt water for 30 minutes (about 2 tablespoons salt in large bowl).
Put a saucer on top to immerse eggplant in water.
Brown ground beef, when almost done add green pepper and onion.
Season with seasoned salt, when pepper and onion are done drain meat mixture.
Add tomatoes and heat meat mixture.
Drain eggplant, fry in hot oil until brown. Drain, put a little meat mixture in bottom of casserole.
Add layer of eggplant, a layer of meat mixture, 1/4 cup bread crumbs, 1/4 cup Mozzarella and 2 tablespoons Cheddar.
Layer eggplant, meat, bread crumbs and cheeses until all is used.
Sprinkle bread crumbs on top.
Bake at 375\u00b0 for 30 to 40 minutes or until done.