Recipe For Eggplant Casserole. In a saucepan boil in a small amount of salted water for 10 minutes. In a skillet cook beef onion and green pepper over medium heat until the meat is no longer pink.
Stir the beaten egg 1 2 cup of bread crumbs and 1 cup of cheddar cheese into the eggplant mixture. Remove from the heat. Peel and slice eggplant into 1 2 inch slices.
Combine melted butter with the remaining 1 2 cup of bread crumbs.
Add the tomatoes salt and pepper. Stir the beaten egg 1 2 cup of bread crumbs and 1 cup of cheddar cheese into the eggplant mixture. Cook and stir for 5 minutes or until tomato is tender. Add stove top mixing everything together thoroughly.