Crab Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplant, peeled and diced
1 medium onion, minced
1/2 bell pepper, minced
1 1/2 c. bread crumbs (Pepperidge Farm)
2 c. grated mild Cheddar cheese
salt and pepper to taste
2 Tbsp. margarine, melted
2 (6 oz.) cans drained crabmeat
2 eggs, beaten

Preparation

Boil eggplant in water about 25 minutes; drain and mash. Combine eggplant, onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups grated cheese, salt, pepper and margarine.
Mix well.
Add crabmeat and beaten eggs.
Mix and pour in buttered 2-quart casserole.
Spread remaining cheese and bread crumbs on top.
Bake at 400\u00b0 for 20 to 30 minutes.