Eggplant And Cheese Casserole
|Green bell pepper||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Celery ribs||2 , chopped|
|Olive oil||3 Tablespoon|
|Eggs||2 , well beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Canned mushrooms||4 Ounce, drained (1 Can)|
|Cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
Preheat oven to 350°.
Lightly grease casserole dish.
Peel and dice eggplant into 2 inch cubes.
Boil in salted water about 15 minutes.
Drain well and mash.
Saute bell pepper, garlic, onion, and celery in olive oil.
Add sauteed vegetables to mashed eggplant.
Add eggs, bread crumbs, salt, pepper, and mushrooms.
Place in casserole; bake 1 hour uncovered.
During last 15 minutes of baking, top with grated cheese.
Continue to bake until cheese is melted and bubbly.