2 eggplants (peel and slice 1/2 inch)
2 eggs, beaten
2 lg. green peppers
1 onion
3 tbsp. shortening
1 3/4 c. tomato soup
1/2 tsp. salt

Dip slices in egg, then flour and brown in shortening. Lay in dish alternately with pepper and onion. Pour soup over. (1/2 - 1 package frozen corn added is delicious.) Bake at 350 degrees 1/2 - 1 hour. Serves 6-8.