Eggplant Casserole - cooking recipe

Ingredients

2 large eggplants
1 can cream of mushroom soup
1 lb. Cheddar cheese
1 small jar sliced mushrooms
2 eggs
1/2 stick butter
1/2 c. celery
1/2 c. onion
1/4 c. bell pepper
2 slices toasted bread
1 c. milk

Preparation

Peel the
eggplant;
dice
and\tboil until tender; then drain. Mix
in
saucepan, the celery, onion, sliced mushrooms and bell pepper;
saute
in butter until onion is clear.
Add mushrooms and milk; beat in eggs.
Add the eggplants; combine in buttered casserole.\tCrumble toast on top and add remainder of sliced cheese
(1/2
pound).
Bake in moderate oven for 30 minutes. Serves 8 to 10.