Eggplant-Cheese Casserole - cooking recipe

Ingredients

1/4 c. salad oil
1 medium onion, chopped
3/4 lb. sliced mushrooms
1/2 c. chopped green pepper
1 large eggplant, cut into 1-inch cubes
1 (1 lb.) can pear-shaped tomatoes
1 tsp. salt
1 Tbsp. chopped parsley
1 c. grated Parmesan cheese
1 c. shredded Mozzarella cheese
2 eggs, beaten

Preparation

In a large frying pan, heat oil, add onions, mushrooms and green pepper.
Saute over medium heat until vegetables are limp, about 5 minutes.
Stir in eggplant, tomatoes, salt and parsley. Cover and simmer slowly, about 25 minutes, stirring often. Uncover and increase heat briefly, if needed to reduce liquid. Meanwhile, combine both cheeses and eggs.
Spoon half the eggplant mixture into a 2 1/2-quart casserole.
Top with half the cheese mixture.
Repeat layers, ending with cheese mixture. Bake, uncovered, in 275\u00b0 oven for about 25 minutes or until bubbly. Serves 6 to 8.