|Eggplant||1 Large , peeled and cut into 1 inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Tomato||1 Medium , peeled|
|Grated parmesan cheese||2 Tablespoon|
|Italian seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Saltine crackers||8 , crumbled|
|Shredded sharp cheddar cheese||1 Ounce (1/4 cup)|
Cook eggplant in a small amount of boiling water 10 minutes or until tender.
Saute onion and green pepper in oil in a large skillet until tender; add egg plant and next 6 ingredients, mixing well.
Spoon mixture into a lightly greased 1-quart casserole; bake at 350° for 20 minutes.
Sprinkle with Cheddar cheese and paprika; bake 10 minutes.