Harvest-Time Vegetable Casserole - cooking recipe

Ingredients

2 small eggplants, peeled and diced (do not seed)
1/2 c. chopped tomatoes, slightly drained
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. grated carrots
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. cracked pepper
3 slices Roman Meal bread, toasted and made into fine crumbs
1 egg
1 1/4 to 1 1/2 c. grated sharp Cheddar cheese

Preparation

Place eggplants in a large saucepan; cover with water and boil for 5 minutes.
Drain and combine with all remaining ingredients, except for 1/2 cup Cheddar cheese.
Spoon into a lightly greased 1 1/2-quart flat casserole.
Bake in a preheated 350\u00b0 oven for 25 minutes; top with 1/4 to 1/2 cup Cheddar cheese and bake until cheese melts.
Serves 6 to 8.