1 lg. eggplant
1 pkg. sliced Velveeta cheese
1 box corn bread Stove Top dressing
3 eggs
1 can celery soup (add one can water)
1 tbsp. sugar
Salt and pepper
1 green bell pepper, finely chopped
1 pkg. green onions

Peel, cut up eggplant. Boil and drain. Mix dressing seasoning as box says. Cook onions and bell pepper in 1/4 stick butter until tender. Mix everything together except cheese. Layer eggplant and cheese, put another layer and top with cheese. Sprinkle Parmesan cheese on top. Bake 40 minutes at 350 degrees or until bubbly.