1 med. eggplant, sliced or cubed
1 tbsp. butter
1/2 c. seasoned bread crumbs

CREOLE SAUCE:

2 tbsp. oil
2 tbsp. chopped onion
2 tbsp. chopped green pepper
1/4 c. sliced mushrooms
2 c. canned stewed or fresh tomatoes
Pepper to taste

Cook onion, green pepper and mushrooms in oil over low heat for 5 minutes. Add tomatoes and seasonings. Simmer until sauce is thick, about 30 minutes.

Parboil eggplant 10 minutes. Place a layer of eggplant in bottom of greased casserole, then a layer of sauce, repeat the eggplant and sauce. Continue until all the eggplant and sauce has been used, finishing with the sauce. Sprinkle seasoned bread crumbs over the top. Dot with butter and bake at 350 degrees for 30 minutes or until bubbling.