1 large eggplant
1 c. bread crumbs
1 onion, chopped
1 green pepper, chopped
Peel eggplant and cube; cook in enough water to cover.
Cook until tender; drain and mash. Add bread crumbs while hot
and cover. Saute onion and pepper in a little butter, then add
to eggplant mixture. Add beaten eggs and salt to taste and
mix. Put in casserole or large pie pan. This portion can be
put in freezer for future use. Before baking, add topping.
Eggplant Topping: Put pieces of pimiento cheese or
plain cheese over the eggplant, then a layer of sliced tomatoes
over the cheese. Add another layer of cheese over tomatoes.
Bake in 375 degrees oven, uncovered, for about 1 hour. Insert knife
to test. If comes out clean, it's done.
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