Scalloped Eggplant

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Scalloped Eggplant

 

1 medium eggplant

4 tbsps. cooking oil

2 tbsps. chopped green pepper

2 tbsps. chopped onion

2 cups canned tomatoes

1 tsp. salt and pepper

1/2 cups bread cubes

 

Pare the eggplant and cut it into small even pieces. Put two tablespoons of the

oil in a fry pan. Brown the green pepper and onion. Add tomatoes, salt,

pepper, and eggplant; simmer for 10 minutes. Pour into greased baking dish.

Use the rest of the cookin oil and mix with bread cubes. Spread over the top of

the eggplant mixture. Bake at 350 degrees for 20 minutes or until the eggplant

is tender and bread cubes are brown.