Eggplant Casserole

Directions

1. 1
   Peel the
2. 2
   eggplant;
3. 3
   dice
4. 4
   and boil until tender; then drain. Mix
5. 5
   in
6. 6
   saucepan, the celery, onion, sliced mushrooms and bell pepper;
7. 7
   saute
8. 8
   in butter until onion is clear.
9. 9
   Add mushrooms and milk; beat in eggs.
10. 10
    Add the eggplants; combine in buttered casserole. Crumble toast on top and add remainder of sliced cheese
11. 11
    (1/2
12. 12
    pound).
13. 13
    Bake in moderate oven for 30 minutes. Serves 8 to 10.