1 lb. ground beef
1 bag frozen green peppers (1 lg. fresh)
1 med. eggplant, pared & sliced
1 c. bread crumbs
1 (8 oz.) pkg. grated sharp cheese
1/2 bag chopped onion (or 1/2 c.)
Salt & pepper to taste
1 egg, beaten
1 (4 oz.) can mushrooms
2 (8 oz.) cans tomato sauce

Cook ground beef in fry pan until brown and remove. Place onion and pepper in pan and cook for five minutes, add to beef with salt and pepper. Dip eggplant in egg and roll in bread crumbs. Saute on both sides until golden brown in hot bacon fat or salad oil in fry pan. Place a layer of eggplant in a 2 quart casserole, add layer of beef mixture and mushrooms. Sprinkle with cheese, add tomato sauce. Repeat until all ingredients are used. Top with cracker crumbs and dot with butter. Bake in a 400 degree oven for 30 minutes. Serves 6 to 8.