1 large eggplant
1 stick butter
1 large onion
1 large bell pepper
1 can cream style corn
3 eggs, beaten
1 stack Saltine crackers
salt and pepper to taste

Cube, boil and drain eggplant. Sauté onion and bell pepper in butter. Mix eggplant, sautéed veggies, corn, eggs, and crackers; add salt and pepper to taste. Pour into casserole dish and top with Mozzarella cheese. Cover and bake for 1 hour at 350°F.