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EGGPLANT STUFFING BAKE 
1 med. eggplant, unpeeled, diced
2 tbsp. oil
1 lg. onion, chopped
1 green pepper, diced
1 clove garlic, minced or pressed
2 slices whole wheat bread, buttered & cubed
3 eggs, beaten
1/2 tsp. each salt, black pepper, dried thyme & marjoram leaves
1 c. grated cheese (Parmesan, Monterey Jack or sharp Cheddar)
Tip: Halved cherry tomatoes can be baked on top of eggplant

1. Steam eggplant or boil in salted water for 5 minutes or just until tender.

2. Meanwhile, in heated oil saute onion and green pepper for 2 minutes. Add garlic and saute 2 minutes longer. Stir in eggplant, bread cubes, eggs and seasonings.

3. Spoon into a buttered 9 inch pie pan or 1 quart baking dish. Cover with the grated cheese.

4. Bake at 350 degrees for 20-25 minutes or until lightly browned. Serve either hot or room temperature. Good served with broiled tomatoes or herbed cherry tomatoes, fresh green beans and corn on the cob.

Serves 4.

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