Mexican Casserole (Eggplant) - cooking recipe

Ingredients

1 medium to large eggplant
1 medium onion, chopped
1 bell pepper, chopped
garlic salt or powder
1 egg
1/2 can Ro-Tel tomatoes
1/2 can cream of mushroom soup
1 3/4 c. grated cheese
2 c. buttered cracker crumbs

Preparation

Peel eggplant.
Slice and cook in small amount of water until tender.
Drain and mash eggplant. Add all ingredients, except cheese and cracker crumbs.
Mix well.
Use buttered 1 1/2 to 2-quart casserole dish.
Layer eggplant mixture, then cheese and crumbs and then another layer on top.
Bake at 375\u00b0 for 30 minutes or until brown.