2 med. to lg. eggplant, peeled
3 to 4 med. zucchini, unpeeled
1 egg, beaten
1 sm. onion, diced
1 sm. green pepper, diced
1 tsp. salt (for boiling)
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
2 c. soft bread crumbs
1 c. chunky spaghetti sauce
1 c. Cheddar cheese, shredded

Cut eggplant and zucchini into 2 inch squares. Bring 4 cups of water to a boil and add 1 teaspoon salt. Add eggplant and zucchini squares to water, reduce to medium heat and gently boil for 5 to 10 minutes or until tender. Drain well, place in bowl, and add the egg, onion, green pepper, salt, pepper, garlic salt and 1 cup of bread crumbs. Mix well and spoon into a large, buttered casserole dish. Top with spaghetti sauce, Cheddar cheese and remaining crumbs. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 to 15 minutes before serving.