Eggplant Casserole - cooking recipe

Ingredients

2 large eggplants
1 large onion, chopped
1 bell pepper, chopped
1 button garlic, chopped
2 c. grated cheese
2 c. cracker crumbs
1 can Ro-Tel tomatoes
1 can mushroom soup
2 Tbsp. butter, melted
3 eggs, beaten
1 Tbsp. Worcestershire sauce

Preparation

Cook eggplant in small amount of water until tender; drain. Saute onion, bell pepper and garlic until tender in butter.
Mix with eggplant and eggs.
Put in casserole in layers: Eggplant mixture, cheese, bread crumbs and top with melted butter.
Bake at 350\u00b0 until hot and bubbly.