2 sm. eggplants
1 c. tomatoes, stewed
2 sm. onions, chopped
1 c. grated cheese
2 tsp. baking powder
1 green pepper, chopped
1 egg, beaten slightly
1 tbsp. corn oil butter
Salt and pepper to taste
1/2 c. bread crumbs

Peel and slice eggplant 1/2 inch thick. Place in salted water and allow to stand 1 hour. Cook until tender; drain and mash. Add all remaining ingredients except crumbs. Mix and turn into a greased baking dish. Sprinkle with bread crumbs and bake in 350 degree oven for 40 minutes. Makes 2 servings.