Creole Eggplant - cooking recipe

Ingredients

1 large eggplant with no green on skin
1/4 c. celery, minced
1 small onion, minced
1 small green pepper, minced
2 Tbsp. margarine
1 egg, beaten
1 c. canned tomatoes
1/2 c. sharp Cheddar cheese, grated
1 Tbsp. parsley flakes
1 tsp. baking powder
1 c. cracker crumbs, divided
salt to taste

Preparation

Peel eggplant and slice into a bowl of salted water.
Let soak for 15 to 20 minutes.
Pour off water and boil eggplant in fresh salted water until very tender; drain and mash.
Saute celery, onion and green pepper in margarine, then stir in eggplant, egg, tomatoes, cheese, parsley flakes, baking powder and 1/2 the cracker crumbs.
Mix well, salt to taste and pour into a greased 1 1/2-quart casserole.
Top with remaining cracker crumbs.
Bake at 350\u00b0 for 40 minutes.