Scalloped Eggplant - cooking recipe

Ingredients

1 lb. eggplant, peeled and sliced into 1/2-inch cubes
1 small onion, grated
3 slices bread, crumbled
1/2 c. evaporated milk
1/2 c. green pepper, chopped
1 c. (4 oz.) shredded Cheddar cheese
3 Tbsp. margarine, melted
1 egg, beaten
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. cracker crumbs
paprika

Preparation

Cook eggplant and onion in boiling water to cover for 5 minutes or until tender.
Drain and add crumbled bread and next 7 ingredients.
Stir well.
Pour into a 1 1/2-quart baking dish, greased.
Top with cracker crumbs.
Sprinkle on paprika.
Bake at 350\u00b0 for 30 to 35 minutes, uncovered, or until slightly brown. Yields 6 servings.