Crabmeat Casserole - cooking recipe

Ingredients

1 1/2 to 2 (7 oz.) cans crabmeat, picked and drained
1 medium onion, minced
1/2 bell pepper, minced
1 1/2 c. seasoned bread crumbs
2 c. grated mild Cheddar cheese
2 medium eggplant, peeled and diced
2 Tbsp. melted butter
2 eggs, beaten
salt and pepper to taste

Preparation

Boil eggplant in water for 25 minutes.
Drain and mash. Combine with onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups of cheese, melted butter, salt and pepper.
Mix thoroughly.
Add crabmeat and eggs.
Mix and pour into buttered 2-quart casserole dish.
Sprinkle remaining crumbs and cheese on top.
Bake at 400\u00b0 for 20 to 30 minutes.
Serves 6.