2 eggplants
1 lb. ground beef
1 med. onion
1 med. bell pepper
1 c. tomato sauce
2 c. bread crumbs
3/4 c. shredded cheddar cheese

Peel and dice eggplant and cover with salted water. Panboil 5 minutes to get out brown color. Brown ground beef, then add all ingredients. Add 2 cups soft bread crumbs and salt and pepper to taste.

Place in casserole dish and add 3/4 cup shredded cheddar cheese on top of mixture. Bake at 350 degrees for 30 minutes or until brown.