Eggplant
1 lb. ground steak
2 eggs, beaten
1/3 c. uncooked rice
1/4 c. chopped bell green pepper
1/2 c. chopped onion
Cheese

Peel and cut up eggplant. Place in boiler and cover with water. Bring to a boil and cook until tender. Drain well and mash with potato masher. Add ground steak and beaten eggs; mix well. Then add rice, bell pepper, onion, and 3/4 cup cheese cut in small pieces. Mix all together real well. Pour into buttered casserole and bake at 350 degrees until done, approximately 45 minutes. Take out of oven and cover with grated cheese and place back in oven until cheese is well melted. Take out and serve.